Photo: Wright Brand Bacon
spring asparagus pancetta hash
5 ingredients
openrecipes
A few times a year, I go on a Dinner Intervention, which might sound a little more gentle than it is. It sounds like a “Honey, I was thinking I’ll do something different with dinner this week” but in reality it is more of a “Gah, I am so sick of take-out and fobbed together meals! I’ve had enough!” wherein I throw down the proverbial spatula and demand we do better.
Estimated Nutrition (whole recipe, rough)
523
Calories
39g
Protein
18g
Fat
54g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cured Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 pound pancetta (a cured pork that is less salty than proscuitto, and not smoked like bacon), cut into 1/4-inch dice
- 1 pound Yukon gold potatoes, peeled and cut into a 1/2-inch dice
- 1 small yellow onion, chopped small
- 1/2 pound asparagus, tough ends trimmed and cut into 1-inch segments
- Salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes