15 Min Meal

Pancetta & Potato Hash

with Eggs, Tomatoes & Pesto

15 MIN

2 Servings

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with Pancetta

From the Test Kitchen

Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this Italian-inspired hash, a robust mix of pre-cooked potatoes and delightfully salty pancetta cradles rich fried eggs under a layer of herbaceous pesto, creating a variety of textures and flavors in every bite.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
2 Pasture-Raised Eggs
10 oz Cooked Russet Potatoes
4 oz Grape Tomatoes
3 Tbsps Basil Pesto
¼ cup Grated Parmesan Cheese
1 oz Sliced Roasted Red Peppers
1½ tsps Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the tomatoes & start the hash

Wash, dry, and halve the tomatoes. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.

2 Add the vegetables

Add the potatoes and spice blend; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined, the tomatoes are slightly softened, and the pancetta is cooked through.

3 Finish the hash & serve your dish

Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with half the parmesan. Loosely cover the pan with foil and cook 5 to 7 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished hash topped with the pesto and remaining parmesan. Enjoy!