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Healthy Asparagus Pancetta Breakfast Hash Recipe

This healthy breakfast hash combines crispy pancetta, creamy Yukon Gold potatoes, and tender asparagus with fresh herbs for a delicious one-pan meal.
Perfect for starting your day right, this recipe is packed with nutrients and savory flavors, offering a simple yet satisfying way to enjoy wholesome ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 225 kcal

Equipment

  • Large sauté pan

Ingredients
  

  • ¼ pound pancetta diced
  • 1 pound Yukon Gold potatoes peeled and cut into small cubes
  • ½ teaspoon kosher salt plus more, as needed
  • ¼ teaspoon freshly ground black pepper plus more, as needed
  • ½ pound asparagus ends trimmed and cut into ½-inch pieces
  • 3 green onions separated into white and green parts
  • 1 tablespoon fresh basil roughly chopped
  • 1 tablespoon fresh chives roughly chopped

Instructions
 

  • Cook the Pancetta: Heat a large sauté pan over medium heat. Add the diced pancetta and cook until crispy on all sides, about 10 minutes. Transfer the pancetta to a paper towel-lined plate, leaving the fat in the pan.
  • Sauté the Potatoes: Add the diced potatoes to the same pan in an even layer. Season with kosher salt and black pepper. Let the potatoes cook undisturbed for several minutes before flipping them. Continue cooking and stirring occasionally until the potatoes are golden brown and tender, about 10–12 minutes. Add a tablespoon of oil if the pan becomes too dry.
  • Add Asparagus and Green Onions: Stir in the asparagus and the white parts of the green onions. Cover the pan with a lid and let the vegetables cook for 5–7 minutes, stirring occasionally, until the asparagus becomes tender but crisp.
  • Combine and Finish: Remove the lid, and add the green onion tops and the crispy pancetta back into the pan. Stir and cook for an additional minute to combine flavors. Turn off the heat, and mix in the fresh basil and chives. Taste and adjust seasoning with more salt and pepper if needed.

Notes

Storage: Store in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.
Reheating: Warm on the stovetop for 1–2 minutes or in the microwave in 30-second increments.
Vegetarian Swap: Replace pancetta with cremini mushrooms. Sauté them in olive oil until caramelized and tender before continuing with the recipe.

Nutrition

Serving: 1cupCalories: 225kcalCarbohydrates: 22gProtein: 8gFat: 13gSaturated Fat: 2gCholesterol: 20mgSodium: 540mgFiber: 3gSugar: 2g
Keyword asparagus recipes, easy hash recipe, healthy breakfast recipe, healthy food recipes, one-pan breakfast, pancetta recipes
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