Winter Pancetta Hash

Winter Pancetta Hash

March 15th, 2016

My favorite meals to cook are those lazy, Saturday morning brunches. My first memory of eating out with my family was for Sunday morning brunch at The Silo, an old barn-turned-restaurant in a tiny upstate New York town. Of course, at that age, I was primarily fascinated by how much sugary syrup I could pour over everything on my plate without my parents noticing. However, my love for those late-morning meals hasn’t diminished at all over the years.

Brinn and I decided to try out Saturday brunch at Communal in Provo a few months ago after having heard great things about it, and it did not disappoint. I was sold as soon as they brought me my plate with a creamy horseradish sauce that made me feel like a fire-breathing dragon. This hash is the perfect thing for those cold, lazy winter mornings. Feel free to add any other root vegetables or squash that you may have laying around that you have to use up.

Winter Pancetta Hash


  • 6-8 oz pancetta
  • 1-2 small potatoes
  • 1 beet
  • 1 onion
  • 1 sweet potato
  • 1 small acorn squash
  • 1 parsnip
  • 3 Tbs butter
  • Handful of parsley
  • 1 clove garlic
  • Salt and pepper to taste
  • 1 cup sour cream
  • 1/4 cup horseradish
  • 1 tsp lemon juice

Peel the potatoes, beet, parsnip and squash and dice into small pieces. Add the butter to a pan and sautee over medium-high heat for 10-15 minutes or until soft. Meanwhile, chop the garlic and onion and add it to the mixture.

Add the pancetta and cook for another 2-4 minutes until the outside is brown and slightly crispy. Add a few dashes of salt and pepper, but take care since most pancetta is already pretty salty.

To make the horseradish sauce, grate the horseradish, and combine with the lemon juice, sour cream and chopped parsley.

Serve your hash with a fried egg and let the fire-breathing begin!

Winter Pancetta Hash

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