Fingerling Potato Hash with Pancetta and Onion

Ingredients

• 1 pound new potatoes 
• 2 ounces pancetta sliced cut into 3/4-inch pieces
• 1 tablespoon parsley chopped
• 2 servings salt and pepper freshly ground
• 0.5 cup onion sweet finely chopped
• 2 tablespoons butter unsalted

Equipment

• frying pan
• sauce pan

Directions

1. In a medium saucepan, cover the potatoes with water and bring to a boil. Reduce the heat to moderately high and simmer until tender, about 20 minutes; drain.
2. Let the potatoes cool slightly, then cut into 1-inch pieces.
3. In a medium cast-iron skillet, cook the pancetta over moderately high heat for 2 minutes.
4. Transfer the pancetta to a plate. Melt the butter in the skillet.
5. Add the potatoes and cook over moderate heat, turning occasionally, until golden and crisp, about 7 minutes.
6. Add the onion and pancetta, season with salt and pepper and cook until the onion is translucent, about 5 minutes. Stir in the parsley and serve right away.