Pancetta hash browns with tomatoes and mushrooms
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 75 | grams | Diced pancetta |
| 2 | smalls | Floury potatoes; parboiled whole, |
| ; still warm | ||
| 2 | tablespoons | Olive oil |
| 6 | Pomodorino tomatoes | |
| 6 | Button portabellini mushrooms | |
| 1 | small | Bunch fresh chives |
| 1 | tablespoon | Vegetable oil; (1 to 2) |
| 2 | larges | Eggs |
| Salt and pepper | ||
Directions
1 Heat a medium frying pan and cook the pancetta for 2-3 minutes until crisp and golden.
2 Coarsely grate the potatoes into a bowl and season generously. Remove the pancetta using a slotted spoon and stir into the potatoes. Heat the olive oil in a second, large frying pan.
3 Firmly shape the potato mixture into four oval patties by patting the mixture together in the palm of your hands.
4 Cook the hash cakes in the pancetta pan for 3-4 minutes on each side until crisp and golden. Halve the pomodorini and button mushrooms and toss into the frying pan. Cook for 2-3 minutes, stirring until softened and golden.
5 Crush the garlic into the pan and season. Finely chop the chives. Heat the vegetable oil in a separate, small pan and crack in the eggs.
6 Fry for a couple of minutes, basting with oil. Stir the chives into the tomato pan and spoon alongside the hash browns. Top with the fried egg and serve.
Converted by MC_Buster.
Per serving: 246 Calories (kcal); 25g Total Fat; (90% calories from fat); 6g Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.