Archive for the ‘Potato’ Category


This meal is very adaptable.  It could be breakfast, lunch or dinner.  The title basically tells you all the ingredients that you need.  Pancetta is Italian bacon, or unsmoked pork belly.  It is fatty and salty.  You cook the pancetta (which I have never purchased before) until crispy, and then cook your potatoes in the oil left over from this salty meat.  When the potatoes are cooked to your liking, you add broccoli and cover the pan for a few minutes to soften it up.  Then add your crispy pancetta back in and place a poached egg on top.   The pancetta makes the potatoes salty and delicious, and the broccoli gives the meal a nice crunch. 

Now…the poached egg.  Having never made eggs of the poached variety, I set out to find instructions.  I particularly liked the directions that included a drop of distilled white vinegar and a whirlpool of water.  You heat water in a saucepan with a drop of the vinegar, and before the water starts to boil, but is very hot, you create a whirlpool in the pot by taking your spatula or spoon and swirling the water around.  Once you have this whirlpool effect going, you drop your egg in, and wait a few minutes before using a wide slotted spoon to retrieve it.  I suggest putting the egg in a small dish, and sliding it in the water instead of cracking the egg into the pot.  You may need to help the egg along with your spatula or spoon.  I tried to guide the egg whites, but I do not think it did much.  Also, be very gentle removing the egg from the water because you do not want it to break.  I went through several eggs before getting a few decent looking ones.  Practice definitely helps, and once you go through 6 or so eggs, you will get the hand of it.  One more helpful hint that I can provide is to only use maybe 3 or 4 inches of water.  You do not need to fill the saucepan, and in fact, too much water will not work well.

Potato Hash with Broccoli, Pancetta and Poached Egg (adapted from SmittenKitchen)

 1/4 pound pancetta, cut into 1/4-inch dice

6 red skinned potatoes, peeled and cut into a 1/2-inch diced cubes

1 small yellow onion, finely chopped

2 cups broccoli florets, slightly chopped

Salt and pepper to taste

2 eggs, poached

Heat a large pan with a lid over medium heat and cook the pancetta until brown and crispy.  Remove pancetta from the pan and place on a paper towel.  Using the oil in the pan from the pancetta, cook the potatoes until browned.  Cooking the potatoes may take awhile, depending on your desired level of crispiness.  When the potatoes are almost done, add the onions and cook for 3 minutes.  Then add the broccoli, and place lid on pan for 3 minutes or until broccoli is tender.  Remove lid, then add pancetta.  Toss the potatoes, onion, broccoli and pancetta together.  Serve with a poached egg on top.


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