Pancetta Sweet Potato Hash and Vegetables




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


1. Cut all the vegetables into small, even dices, and set aside.

2. 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.

3. 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.

4. Cook evenly, stir occasionally with a wooden spatula, and transfer to a plate.

5. Crack the egg into the boiling water with a dash of vinegar, and stir very quickly for approximately 40 seconds.

6. Carefully remove the egg with a slotted spoon, place it on a plate, and garnish with cranberry.

Sweet Potato Hash on a Plate