Prep 15 mins
Cook 30 mins
Adapted from a recipe by Nick Kindlesperger at Serious Eats. http://bit.ly/mFZlpj
- 1⁄4 lb bacon or 1⁄4 lb pancetta, cut into 1/4-inch dice
- 1 lb fingerling potato, peeled and cut into 1/2-inch dice
- 1 small yellow onion, diced
- 1⁄2 lb asparagus, ends trimmed and cut into 1-inch segments
- fresh ground black pepper
- 2 tablespoons butter
- 4 eggs
- In a cast iron pan or heavy skilley over medium heat, cook bacon, stirring occasionally, until it is browned and crisp, about 10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Leave bacon fat in pan.
- Add potatoes to the pan and toss well to coat with bacon fat. Distribute into a single layer, then season with salt and pepper, and cook without stirring until lightly browned on the bottom. Using a spatula, flip the potatoes and cook until lightly browned. Continue this process until all sides are lightly browned, about 15 minutes total.
- Add onion to the pan and stir well. Cook until onions are softened, about 5 minutes. Add the asparagus, stir well, and then cover the pan. Cook, stirring occasionally, until asparagus is crisp and tender, 5-8 minutes. Return the bacon to the pan, stir, and let cook for a minute until warm. Season with salt and pepper to taste.
- Melt butter in a non-stick skillet set over medium heat. Crack the eggs into the skillet and cook until whites are set, three to four minutes.
- Divide the hash between four plates, and top each plate with a fried egg. Season with salt and pepper to taste.