This autumn-inspired breakfast adds a little flair to the basic bacon-and-potato hash by marrying pancetta and sweet potatoes for a dish that’s deeper yet more delicate in flavor. You can vary the texture and taste by experimenting with different varieties of sweet potatoes (such as Japanese sweet potatoes, which have hints of chestnut) and apples (ranging from sweet to tart). To make more servings (or if you just really like eggs), simply make more wells in the final step of the recipe.
In a well-stocked supermarket, pancetta can be found pre-diced and packaged in the cured meats cooler.