Recipes
Pancetta Cups with Sweet Potato Hash & Castello Danish Blue Cheese
Makes 24 Cups
Step it up at your next brunch by serving pancetta cups filled with sweet potato hash. These cups are simple to make and the Castello Danish Blue Cheese is sure to impress.
Ingredients
- 24 slices pancetta, thinly sliced
- 4 strips bacon
- 1 large sweet potato, peeled and diced into small pieces
- 1 cup sliced scallion
- 2 cloves garlic
- 1 teaspoon chopped fresh rosemary
- Salt and pepper
- ½ cup Castello Danish Blue Cheese, crumbled
- 2 tablespoons chopped chives
Directions
Cups: Preheat oven to 400°F. Press a slice of pancetta into each cup of a mini muffin tin. Press a second tin on top of the pancetta. Bake for 12 minutes.
Make the hash: In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon and add the potato, scallion, garlic, and rosemary to the skillet, then sauté until soft, about 10 minutes. Add crumbled bacon and keep warm.
Remove the pancetta cups from the tin and fill with a spoonful of hash. Top with a crumble of blue cheese and chives. Serve while warm.