Crispy Pancetta Sweet Potato Hash





  • 1 medium yellow sweet potato
  • 4 oz uncured pancetta
  • 1/2 white or yellow onion, diced
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper


  • Peel and thinly slice (with a mandolin is easiest) the sweet potato.  Cut the slices down into desired size.
  • In a large saute pan, brown the pancetta.  Place pancetta on paper towels and set aside.
  • In the same pan, brown the onion and sweet potato. (the yellow sweet potato stands up to the head longer than the orange yam/sweet potato, so it can be left longer to brown).
  • Put the pancetta back into the pan along with the salt and pepper.
  • Serve with eggs.

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