Comments on: spring asparagus pancetta hash http://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/ Sat, 11 Feb 2012 20:33:28 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Deborah http://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/#comment-1534379 Deborah Sat, 28 Jan 2012 15:54:52 +0000 http://smittenkitchen.com/?p=6228#comment-1534379 We have been making this almost every weekend since it was first posted (yes, even when asparagus is not in season-I still buy it). WE LOOOVE it. We don't eat pork, and so that's omitted, but it's still just fantastic. Our favorite way is with smoked salmon, goat cheese, and a poached egg. Yummy yummy! We have been making this almost every weekend since it was first posted (yes, even when asparagus is not in season-I still buy it). WE LOOOVE it. We don’t eat pork, and so that’s omitted, but it’s still just fantastic. Our favorite way is with smoked salmon, goat cheese, and a poached egg. Yummy yummy!

]]> By: Paige http://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/#comment-979460 Paige Fri, 07 Oct 2011 18:47:12 +0000 http://smittenkitchen.com/?p=6228#comment-979460 I love this recipe, I made if for my Mom last year for Mother's Day and I have been using the format ever since. I cleaned out my fridge with it last week and had an amazing hash with pancetta, three colors of beets, potatoes, onion, garlic, jalapeno, beet greens and green onions. The single tiny purple beet turned everything varying hues of pink. Topped with an egg, it was as always, the best. I love this recipe, I made if for my Mom last year for Mother’s Day and I have been using the format ever since. I cleaned out my fridge with it last week and had an amazing hash with pancetta, three colors of beets, potatoes, onion, garlic, jalapeno, beet greens and green onions. The single tiny purple beet turned everything varying hues of pink. Topped with an egg, it was as always, the best.

]]> By: Lauren http://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/#comment-864430 Lauren Sun, 28 Aug 2011 15:15:37 +0000 http://smittenkitchen.com/?p=6228#comment-864430 I'm so excited to finally try this. More than a year later. Woo dinner tonight! I’m so excited to finally try this. More than a year later. Woo dinner tonight!

]]> By: Hillary http://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/#comment-723198 Hillary Wed, 15 Jun 2011 03:50:43 +0000 http://smittenkitchen.com/?p=6228#comment-723198 Made this tonight topped with sunny side up eggs and some pickled green onions, courtesy of your recent post. It was delightful, I used bacon because I had it on hand, new potatoes, and threw in an entire pound of asparagus. I would recommend salting the asparagus before tossing it in - otherwise the asparagus pieces might be bland, but it you try to salt them once they're in the dish you might end up over salting. Total hypothetical :) Made this tonight topped with sunny side up eggs and some pickled green onions, courtesy of your recent post. It was delightful, I used bacon because I had it on hand, new potatoes, and threw in an entire pound of asparagus. I would recommend salting the asparagus before tossing it in – otherwise the asparagus pieces might be bland, but it you try to salt them once they’re in the dish you might end up over salting. Total hypothetical :)

]]> By: Lauren http://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/#comment-713739 Lauren Fri, 10 Jun 2011 16:06:08 +0000 http://smittenkitchen.com/?p=6228#comment-713739 Can you believe I never had pancetta before this recipe? Oh what a tasty food. If you're reading down this far and still debating whether to make this - do it! This has become a dinner staple. For those looking for pancetta and you have a Trader Joe's nearby, they usually have it next to the packaged deli meat, cubed and ready to go. Can you believe I never had pancetta before this recipe? Oh what a tasty food. If you’re reading down this far and still debating whether to make this – do it! This has become a dinner staple.

For those looking for pancetta and you have a Trader Joe’s nearby, they usually have it next to the packaged deli meat, cubed and ready to go.

]]> By: Liz D http://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/#comment-709822 Liz D Wed, 08 Jun 2011 15:51:32 +0000 http://smittenkitchen.com/?p=6228#comment-709822 I would have never thought to put asparagus in hash. I love making bacon-onion-potato hash, and this new twist was on the menu today because I had a bunch of asparagus, a lot of eggs, and a hankering for a substantial breakfast. I actually substituted half the potatoes with turnips, because I had some of those that needed cooking, too. My lawd this is good! I honestly can't wait to make it again! I would have never thought to put asparagus in hash. I love making bacon-onion-potato hash, and this new twist was on the menu today because I had a bunch of asparagus, a lot of eggs, and a hankering for a substantial breakfast. I actually substituted half the potatoes with turnips, because I had some of those that needed cooking, too. My lawd this is good! I honestly can’t wait to make it again!

]]> By: Annie http://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/#comment-654000 Annie Wed, 11 May 2011 23:50:45 +0000 http://smittenkitchen.com/?p=6228#comment-654000 Thanks, Deb, this was delicious! I'm learning what a wonderful thing it is to have a bit of pancetta on hand at all times. Such a good starting point for a ton of easy and flavorful dinners. Thanks, Deb, this was delicious! I’m learning what a wonderful thing it is to have a bit of pancetta on hand at all times. Such a good starting point for a ton of easy and flavorful dinners.

]]> By: Paige http://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/#comment-646130 Paige Mon, 09 May 2011 01:47:08 +0000 http://smittenkitchen.com/?p=6228#comment-646130 I made my mom this hash for mother's day this morning and she loved it! Great spring brunch food. I used diced prosciutto instead of pancetta because it was all my local grocery store had, it worked great I just took the salt back a few notches on the potatoes to counter balance the salty prosciutto. I made my mom this hash for mother’s day this morning and she loved it! Great spring brunch food. I used diced prosciutto instead of pancetta because it was all my local grocery store had, it worked great I just took the salt back a few notches on the potatoes to counter balance the salty prosciutto.

]]> By: Meghan http://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/#comment-627866 Meghan Sun, 01 May 2011 23:09:49 +0000 http://smittenkitchen.com/?p=6228#comment-627866 I was looking for something to drag me out of my roasted asparagus rut, and this delivered! I had a ham steak, so I used that instead of pancetta. I also had some red potatoes to use up, so I used those in place of the Yukon golds. My boyfriend added hot sauce to his and loved it. I think I'll have the leftovers tomorrow with a poached egg. I was looking for something to drag me out of my roasted asparagus rut, and this delivered! I had a ham steak, so I used that instead of pancetta. I also had some red potatoes to use up, so I used those in place of the Yukon golds. My boyfriend added hot sauce to his and loved it. I think I’ll have the leftovers tomorrow with a poached egg.

]]> By: Colleene http://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/#comment-620668 Colleene Thu, 21 Apr 2011 02:32:41 +0000 http://smittenkitchen.com/?p=6228#comment-620668 Tonight I revisited this dish with the most flavor, success, and daring yet. I think you should know, at this point, that you have single-handedly (well, with a small assistant) saved me from the cooking doldrums that inevitably plague a grad student-turned-almost-professional whose only culinary fall-back is a bowl of noodles with some olives and swiss chard. Your site, your style, and your commentary brighten my days and my table. Thank you. Tonight I revisited this dish with the most flavor, success, and daring yet. I think you should know, at this point, that you have single-handedly (well, with a small assistant) saved me from the cooking doldrums that inevitably plague a grad student-turned-almost-professional whose only culinary fall-back is a bowl of noodles with some olives and swiss chard. Your site, your style, and your commentary brighten my days and my table. Thank you.

]]>