Serves 4
Prep time:8 minutes
Cook time:12 minutes

Ingredients:

• 1 Tbsp. olive oil
• 2 shallots or 1 small onion, finely chopped
• 6 oz. ½-inch thick slices pancetta, cubed
• 2 medium sweet potatoes, cubed
• 2 Tbsp. chopped fresh rosemary
• 4 eggs, fried
• Salt and pepper

Directions:

1. In a 9-inch skillet, heat the olive oil over medium heat. Add the shallots and cook until softened, about 2 minutes.
2. Stir in the pancetta and cook until the fat has rendered, about 5 minutes. Add the sweet potato and rosemary and cook until the sweet potato is softened, about 5 minutes; season with salt and pepper. If the pan gets dry, add a few splashes of water.
3. Divide the hash among four plates, and top each with a fried egg.