Pancetta Hash with Poached Egg

A deeply savory breakfast hash made with crispy pancetta, golden potatoes, and softened cherry tomatoes, all crowned with a jammy poached egg.

Why You'll Love Pancetta Hash with Poached Egg

The pancetta and potatoes cook together in one pan until the pancetta renders crisp and the potatoes turn golden, about 8-10 minutes. Shallot and cherry tomatoes go in next until softened, and a poached egg with a soft yolk finishes each plate.

Tips and Tricks

• Use a nonstick or well-seasoned pan to avoid sticking as the pancetta crisps.
• Poach eggs right before serving so the yolks stay perfectly runny.

Variations

• Swap pancetta for bacon, prosciutto, or even duck confit.
• Add chopped kale or spinach to the pan in the final minutes for extra greens.

Substitutions

• Use sweet potatoes instead of white potatoes for added sweetness and fiber.
• Red onion works if shallot isn't available. Just cook it slightly longer.

Best served with

• A strong cup of coffee or an espresso tonic
• Hot sauce or chili crisp for extra heat

How to Store Leftovers

• Store hash in an airtight container for up to 3 days.
• Reheat in a skillet until crisped again. Poach eggs fresh for serving.

Common Questions

Pancetta Hash with Poached Egg

No ratings yet

A deeply savory breakfast hash made with crispy pancetta, golden potatoes, and softened cherry tomatoes, all crowned with a jammy poached egg.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Breakfast, Brunch

Cuisine: American, Californian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 Eggs poached
• 1 Potato peeled and small diced
• ½ lb Pancetta small diced
• 1 Shallot or small white onion, small diced
• 1 Scallion thinly sliced, reserve some for garnish
• 4 oz Cherry tomatoes halved
• Kosher salt to taste
• Black pepper freshly ground, to taste

Equipment

• Large Skillet
• Saucepan (for poaching eggs)
• Slotted spoon

Method

 

Cook the Pancetta & Potatoes

1. Heat a skillet over medium heat.
2. Add diced pancetta and potatoes. Season with kosher salt and black pepper.
3. Cook, shaking the pan often, until potatoes are golden and pancetta is rendered and crisp, about 8-10 minutes.

Add the Aromatics

1. Add shallot, cherry tomatoes, and most of the scallions.
2. Sauté until shallot is golden and tomatoes are softened, about 2-3 minutes.
3. Taste and adjust seasoning. Remove from heat.

Poach the Eggs

1. While hash finishes, poach eggs to your preferred doneness (soft yolks are best here).

Plate & Serve

1. Divide hash between plates.
2. Top each with a poached egg.
3. Garnish with remaining scallions and a pinch of flaky salt if desired.

Notes

Storage: the hash keeps in an airtight container in the fridge for 3-4 days and reheats well in a hot skillet. Poach the eggs fresh right before serving, they don't hold or reheat well once cooked.

Tried this recipe?

Let us know how it was!