• skillet potatoes, pancetta, salsa verde, proscuitto

Skillet Potatoes, Salsa Verde, Pancetta, and Onions

Happy Fourth of July everyone. Please take a moment to contemplate how you’re going to serve your side dishes…

Okay! Time is up. What are you going to do? What about a super delicious skillet potatoes with a refreshing salsa verde? It keeps hot and is insanely delicious with some grilled meats.

Skillet Potatoes with Salsa Verde, Eggs, and Proscuitto

Salsa Verde
5 medium-sized tomatillos
2 pasilla peppers
2 jalapenos
1/2 white onion
5 sprigs cilantro
5 sprigs flat leaf parsley
3 cloves garlic
2 tbsp grapeseed oil (or other neutral oil)
1 lime

Skillet Potatoes
3/4 lb baby potatoes
1 tbsp grapeseed oil
2 oz pancetta, cubed
1/2 white onion, diced
2 eggs

Salsa Verde
Char tomatillos and pasilla peppers over an open gas burner until blackened. Put into a glass bowl and cover with plastic wrap to steam, 10 minutes. Peel and chop roughly. Chop jalapenos, onion, cilantro, parsley and add to a food processor with the charred, peeled peppers. Add salt, oil, and lime juice and pulse until you like the consistency. Taste and season. Refrigerate until ready to use.

Skillet Potatoes
Preheat oven to 400F. Heat cast iron skillet over med-high heat with 1 tbsp of oil. Cut potatoes in half, rinse in cold water, drain, and sear cut-side down in skillet, 5-7 minutes until slightly golden. Season liberally with salt. Add pancetta, onion and stir for 2 more minutes. Crack two eggs in the pan and bake in oven until eggs are set and potatoes are creamy inside. Top with salsa verde and proscuitto.

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