Serious Eats: Recipes
Sunday Brunch: Pumpkin, Pancetta and Potato Hash
Pumpkin is on everyone's mind (and porch) today, but while there are many great recipes for pumpkin pies, cakes and waffles, there are fewwe great savory pumpkin recipes. The inherent issue with pumpkin is that it's rather sweet, and can tend towards mushy or even slimy if prepared wrong. Tempering the sweetness of the pumpkin with dense Yukon gold potatoes and salty pancetta turns a fantastic ingredient once relegated to soups and sweets into the star of brunch.
Many great brunch dishes combine both savory and sweet elements, and although pumpkin has both of these qualities, it can be hard to make this ingredient excel in an essentially savory dish. This recipe staggers the cooking of the potatoes and pumpkin in order to maintain the integrity of both ingredients. Topping this hash with a fried egg adds the prefect amount of richness from a runny yolk. A terrific side to this sweet and savory dish are green tomatoes, which are abundant in both gardens and farmers' markets this time of year. Bread the green tomatoes and fry until crisp, season with salt and serve along side the hash. The tart flavor and crisp texture of fried green tomatoes make an ideal side to this exceptionally fall-flavored brunch.
Note: Although I used a non-stick pan you could use a regular skillet taking a little more care, and possibly more oil, to ensure that nothing sticks.