Can I tell you what’s in my freezer?
There’s a bacon-filled sock in my freezer.
See this little guy, Zeus? Well, he loves socks. He steals them, chews them, tries to eat them, and tosses them about in fits-of-joy. The brat is hoarding my socks under my own bed. And you know what? A couple of nights ago, I was about ready to flip-my-shit.
So, I did the only rational thing I could have done. I made the little dude a frozen bacon-sock. I took the oldest, nastiest sock I could find, stuffed it with bacon, dipped it in water, and froze it solid. I figured that once he’d gotten a taste of it he’d leave all my other, now-lesser socks alone.
No such luck. Zeus likes the bacon-sock fine, but all it really does is leave a greasy, wet, pup-following streak throughout the entire house. He still prefers the non-frozen ones. I don’t get it.
I bring up Zeus because, in a past life, this potato, carrot, and asparagus hash served two. It was Erin and my go-to, what’s-for-dinner? meal. Now, however, this hash serves two-point-one-weiner-dog, and I made it the other night because, in part, I knew Zeus would dig the pancetta. I mean, it is just Italian bacon.
The star of this show, though, is the goat cheese. Goat cheese, eggs, pancetta, crispy potatoes, and whatever else you’ve got in the fridge. Or freezer. Try it out. It’s pretty awesome.
Oh, and before you ask – yes, I could simply move my socks. But f- that. I was here first.
Pancetta Hash w/ Goat Cheese
Inspired by Smitten Kitchen
- 2 large yukon gold potatoes
- 3-4 small carrots, peeled, split, and cut into 1 inch pieces
- 5-6 asparagus spears, ends trimmed, split, and cut into 1 inch pieces
- 1 large shallot, peeled and thinly sliced
- However much slab pancetta (or bacon) your heart desires
- A few crumbles of goat cheese
- A big pinch of smoked paprika
- A palmful of any soft herb, chopped, to finish (I used basil. Parsley would be great, too.)
- 2 eggs
- Olive oil
- A pat of butter
- Salt & pepper
- Slice the potatoes in half and add them to a small pot. Cover with water and bring to a boil. Let boil until just fork tender but still firm ~12-15 minutes, depending on size.
- Meanwhile, dice the pancetta and add it, along with a small glug of olive oil, to a cast-iron skillet or large saute pan. Cook over medium heat, until the pancetta is crispy (5-6 minutes). Remove it from the pan to drain. Leave the drippings in the skillet.
- Drain the potatoes, and when cool enough to handle, cut into ~1/2 inch cubes.
- Add the potatoes to the pan, along with the pat of butter. Season with the paprika, salt, and pepper – to taste. Toss the mixture once to coat, and then let the potatoes cook, undisturbed, until they are crispy on the bottom ~7-8 minutes.
- Add the carrot, asparagus, and shallot to the pan, toss once more to incorporate the ingredients, and allow to cook until everything is tender and golden brown ~7-8 minutes.
- While the hash finishes, cook the eggs: add a glug of olive oil to a small saute pan over medium heat. Crack the eggs into the pan, season with salt and pepper, and let cook – sunny-side-up – to desired doneness.
- To serve, top the hash with the eggs, sprinkle on the basil, and dot the whole thing with a few crumbles of the goat cheese.
Gettin’ my Friday on with:
So What If Mountain Dew Can Melt Mice? by Chuck Klosterman