Ingredients

• 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

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Instructions

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