Sweet potato and pancetta hash

If you love sour cream and onion Pringles, then this dish is for you!  The flavours from the pancetta, creme fraiche and spring onions combine to create a gorgeous Pringles flavour, which coats the sweet potato, avocado and mushroom to create a delicious meal.  I baked this slowly in the oven for the ultimate flavour infusion.

Serves 4-6

What you’ll need:

  • 1 large sweet potato, peeled and cubed
  • 2 tbsp olive oil
  • 150 g pancetta
  • 2 small ripe avocados, peeled and sliced
  • 6 mushrooms, sliced
  • 2 tbsp creme fraiche
  • 2 spring onions, sliced


  1. Heat the oven to 180°C
  2. Heat the olive oil in an oven-proof frying pan on a high heat and add the sweet potato
  3. Stir regularly until starting to brown all over, and then add the pancetta
  4. Fry off the pancetta, mixing regularly to prevent either the pancetta or sweet potato catching and burning, then transfer the pan to the oven.  If your pan isn’t oven-proof, transfer the sweet potato and pancetta to an oven-proof dish
  5. Bake in the oven for 45 min then add in the avocado and stir through
  6. Bake for another 10 min then add the mushrooms and stir through
  7. Bake for another 10-15 min until the mushrooms are cooked then remove from the oven
  8. Spoon the creme fraiche on top and sprinkle on the spring onions while still in the pan, and serve


  • You can use normal potatoes rather than sweet potatoes for this
  • Add some chicken if you fancy some extra meat, or even beef mince would work
  • If you have leftovers, heat them through in the morning in the same pan, pour on some beaten eggs and make a breakfast frittata




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