Pancetta Sweet Potato Hash And Vegetables
Persons
1
Serving Size
1 Serving
Ingredients
Individual Serving
- 4 oz pancetta
- 2 sweet potatoes
- 1 red bell pepper
- 8 red cabbage
- 4 oz diced red onions
- 1 ea whole egg
- 1 oz brown butter
- 2 Tbsp kosher salt
- 1 Tbsp white vinegar
Honey and Apple Cider Dressing
- 1 oz honey
- 4 oz apple cider
- 1 oz extra virgin olive oil
- 1 tsp kosher salt
- 1 oz minced red onion
- 1/2 oz chopped parsley
Instructions
- Cut all the vegetables into small, even dices, and set aside.
- Add the potatoes to a large saucepan of salted boiling water, and simmer until tender. Drain, and dry completely with paper towels, reserving the boiling water.
- In a pan at medium-high heat, add 3 tablespoon of extra virgin olive oil and the pancetta, and cook until golden brown. Follow with the rest of the vegetables.
- Cook evenly, stir occasionally with a wooden spatula, and transfer to a plate.
- Crack the egg into the boiling water with a dash of vinegar, and stir very quickly for approximately 40 seconds.
- Carefully remove the egg with a slotted spoon, place it on a plate, and garnish with cranberry.
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