Happy Sunday, readers! Sundays are one of my favorite days of the week. Why, you ask? Because it’s the calm before the storm. You have spent the majority of the weekend running around doing errands, going out to dinner with friends, having drinks, and just living your overall best life. Sundays are for reflection- how your work week went, what you plan to do differently, and resting your body.
You’ve got self-care Sundays and food prep Sundays. All kinds of things happen on Sundays. It’s just so nice!
To kick start my day, I made one of my favorite breakfast meals- a pancetta & asparagus potato hash skillet.
Skillets are super easy and fun to make. You can do whatever you want to it.
When I am cooking, I find it to be most enjoyable listening to music and dancing in my kitchen. Cooking always makes me feel good because I love food so much. It truly brings a lot of joy to my life and I love cooking for others and watching them enjoy what I’ve made.
There is no real recipe for this, I kind of just throw some stuff together, so bare with me on this.
- 4 large red skin potatoes
- 4 tbs of salted butter (substitute with ghee as a healthy alternative)
- Bundle of asparagus, ends trimmed and stems cut into 1/2 inch pieces
- 3 cups of fresh spinach
- 8 oz of diced pancetta
- 3-4 large eggs
- 3/4 cup of shredded cheese
- 1 large jalapeno, diced
- Oregano seasoning
- Salt & pepper to taste
- Pre-heat your oven to 400 degrees
- Wash your potatoes and dice them into little cubes. Once done, take a cast iron skillet and melt half of the butter. Add potatoes once butter is almost melted.
- Toss the potatoes in the butter for about 10 minutes. Take a fork or a tooth pick to test firmness of the potatoes. If the stick goes in easily, the potatoes are ready. If more time is needed, add the rest of the butter to help soften the potatoes.
- While the potatoes are cooking, take the pancetta and sliced asparagus and cook in a skillet for about 3-4 minutes. Make sure the asparagus doesn’t overcook and is still firm. No need to add an oil as the pancetta will produce its’ own.
- Once the asparagus and pancetta are done, add in spinach and jalapenos to the mix. Cook until the spinach is wilted.
- Add pancetta, asparagus and spinach mix to the potatoes and mix together.
- Take a large spoon and make little craters in the hash using the back of the spoon creating pockets
- Gently crack your egg into each pocket. Be careful not to break the yolk.
- Sprinkle oregano, salt and pepper over the skillet mixture for taste.
- Top off the skillet with shredded cheese.
- Place skillet into oven and bake for about 10 minutes, or until the egg whites are cooked through. Cook longer for eggs to be “over hard”
- Once done, take skillet out, serve immediately and enjoy!
**Feel free to serve sriracha on top for extra flavor. Note that this can be saved for up to four days.
I hope you all enjoy! Feel free to share all the different ways you make your breakfast hash. Until next time…xoxo!