Par-boil the halved Baby Dutch Potatoes in salted water over low heat for approx. 8 minutes or until just starting to turn tender. Drain and set aside.
In a cast iron skillet, heat 1 tablespoon of oil over medium heat. Add the diced pancetta and cook until fat is rendered and pancetta is crispy. Remove the pancetta, reserving the fat in the pan.
Reduce the heat to medium-low, add the diced shallots to the pancetta fat in the pan and sauté just until tender.
Reduce heat to low and add the garlic. Saute for about 30 seconds or just until fragrant, being careful not to burn the garlic
Add the drained Fava Beans and carefully toss to coat and warm through. Remove to the bowl with the pancetta.
Add 2 tablespoons of Olive Oil to the skillet and increase heat to medium. Add the halved Baby Brussel Sprouts, season with salt & pepper and cook stirring often for approximately 1-2 minutes. Add a few tablespoons of water and allow to cook off (this helps to ensure the Brussel Sprouts get cooked through). Add a tablespoon of butter and stir to combine.
Add the potatoes, seasoning again with salt & pepper if needed, and continue to cook for approximately 1 minute until potatoes are cooked through and Brussel Sprouts are nice and caramelized.
Add the fava bean-pancetta mixture and toss gently to combine the ingredients.
Remove from heat and cover to keep warm.
To serve, cook a few sunny side eggs and serve the hash family style topped with the eggs or plate individually. The yolk from the egg creates a sauce for the potatoes.
Garnish with chopped fresh parsley and fresh cracked black pepper.