Spring Asparagus And Bacon Hash

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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
• salt
• fresh ground black pepper
• 2 tablespoons butter
• 4 eggs

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 divide the hash between four plates, and top each plate with a fried egg. season with salt and pepper to taste.