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A soft-boiled egg cut in half with a slightly runny yolk sits on top of a bed of diced, crispy potatoes, sausage, and roasted vegetables, garnished with chopped green herbs.

Pancetta Hash with Poached Egg

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A deeply savory breakfast hash made with crispy pancetta, golden potatoes, and softened cherry tomatoes, all crowned with a jammy poached egg.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast, Brunch
Cuisine: American, Californian
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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