Funked Out Leek and Pancetta Hash

• 1 pound red bliss potatoes
• Salt
• 2 tablespoons olive oil
• 1/4 pound pancetta, cut into small chunks
• 3 leeks, washed and cut in half moons
• 2 tablespoons smoked paprika
• 1 tablespoon red pepper flakes, or to taste
• 2 tablespoons chopped thyme leaves
• 2 tablespoons chopped parsley leaves
• Freshly cracked black pepper

1. Cut the red potatoes in half.
2. Bring a medium pot of salted water to a boil over medium heat.
3. Add the potatoes and cook until tender, approximately 10 minutes.
4. Drain the potatoes and set aside.
5. In a large saute pan over medium-high heat, add the oil.
6. Add the pancetta and cook until crisp, about 3 to 4 minutes.
7. Stir in the leeks and cook until softened, about 1 to 2 minutes.
8. Add the potatoes and toss well to combine.
9. Stir in the smoked paprika and red pepper flakes and cook for 5 minutes.
10. Mix well, then add the fresh herbs.
11. Season the hash, to taste, with salt and pepper.

red bliss potatoes, salt, olive oil, pancetta, leeks, paprika, red pepper, thyme, parsley, freshly cracked black pepper

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/funked-out-leek-and-pancetta-hash-recipe.html (may not work)