Potatoes, Pancetta And Avocado Brunch |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I think this is a great week end brunch recipe. If you have some left over potatoes from the night before. Quick, tasty and filling all in one. If you want to see the Pictures step by step version here is the link: pinchofsaffron. Ingredients:
2 large eggs |
15 oz (400 gr.) red potatoes, diced |
3 garlic cloves, halved |
3 tablespoons (40 gr.) olive oil |
4 oz (125 gr.) pancetta, diced |
salt and pepper, to taste |
pinch of paprika |
Directions:
1. Preheat a nonstick skillet over medium high heat. Add olive oil, when hot add the cubed potatoes. Cook over medium high heat until the potatoes are cooked through and are nicely browned.( To check if the potatoes are cooked, pierce them with a fork, if you can easily cut it through it means they are ready). You can use left over potatoes as well. See Photo
2. Remove the potatoes from the skillet and set aside, cover them with some aluminum foil. Add the pancetta to the skillet and let it cook until browned, roughly 3 to 5 minutes See Photo. Removed the Pancetta, and add some garlic to the skillet. If you don’t have enough olive oil in the skillet, add some, otherwise the garlic will burn. ( Burned garlic has a very unpleasant after taste, always try not to burn it). When the garlic is lightly brown, take it out, and add the eggs. Fry the eggs. See Photo
3. Divide the potatoes, and pancetta between two plates, add some avocado freshly sliced and place the eggs on top. I made some toast and add that to the lot.
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