6 ounces pancetta, diced
1 small onion, finely chopped
1 large sweet potato peeled and cut into cubes
1 large russet potato peeled and cut into cubes
1 tablespoon fresh parsley chopped
1 large egg
1 tablespoon butter
2 tablespoon Italian herbs
In a medium skillet over medium heat, cook pancetta 3-5 minutes or until crispy.
Remove the pancetta from the skillet and allow it to drain on a paper towel.
Add the onion to the skillet, saute the onion, stirring often for 2-3 minutes, or until the diced onion is translucent. Then add the potato and sweet potato. Season with Italian herbs and just let it get slightly golden and slightly crisp about 5 minutes. Add the pancetta and parsley and give it a toss . Pour into a plate.
In the same pan add butter. Crack egg into skillet. Cook on one side for 3 minutes then flip and cook for another 3 minutes. Slide it on top of the hash, and season with salt and pepper. Enjoy