Fresh Mango & Sweet Potato Hash

In large skillet over medium heat, saute pancetta to render the fat. With slotted spoon, remove crisped pancetta and set aside until needed.

Over medium-low heat, heat pancetta fat that remains in the skillet with olive oil. Add onions; cook, stirring often, for 4 to 5 minutes, until onions are translucent. Add sweet potatoes; cook an additional 5 minutes over high heat, stirring often.

Add water; reduce heat to medium. Cover pan and cook for 5 to 8 minutes, until potatoes are softened and water is evaporated.

Stir in mango, brown sugar, salt, pepper and red pepper flakes; cook several minutes, stirring often, until mango is warmed through. Add pancetta and toss until combined.

To serve, spoon hash onto plates or shallow bowls; top with a poached or fried egg.