Tomato Olive Skillet Hash

with pancetta and tomato olive skillet sauce

Our favorite quick “dinner for two” often involve eggs. Put the potatoes onto boil while the onions caramelize alongside pancetta. A soft cooked egg makes it ultimate comfort food! For a fast and hearty brunch meal, use leftover potatoes and double the recipe.

Serves 2


1-2         ounces pancetta, chopped or 2 slices of bacon, chopped

4           Tbs. white onion, diced

½          pound fingerling potatoes, scrubbed & halved lengthwise

2           large eggs

1            pouch (8 ounces) Red Fork Tomato Olive Chicken Skillet Sauce

             Salt to taste


  1. In a medium nonstick skillet, over medium-low heat, caramelize the chopped pancetta and onions slowly, about 20 minutes. Remove to a plate when done. Try to keep any excess pan drippings in the pan.
  2. While the pancetta and onions cook, cover potatoes with cold water in a medium sauce pot. Bring to a boil and cook until just tender, about 7-9 minutes. Strain and set to the side.
  3. In the skillet used to cook the pancetta and onion, brown the potatoes, about four minutes. Add olive oil if the pan is too dry. 
  4. Once the potatoes are browned lower the heat to medium-low, add the pancetta-onion mixture back and carefully crack the eggs on top. Cover with a lid and cook for 3 minutes.
  5. Pour the Red Fork Tomato Olive Chicken Skillet Sauce into the pan, cover, and cook until the eggs are set to your liking, about 3 minutes for a runny yolk.
  6. Taste and season with salt.  Serve hot.