Over Easy Asparagus Hash


SourceAdapted from smittenkitchen.com
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes


Your brunch just got elevated with this amazing hash. Omit the pancetta for a vegetarian version and let the asparagus shine. Either way, we recommend serving with a fried egg on top.


1/4 pound
pancetta (cut into 1/4 inch cubes)
1 pound
potato, red (cut into 1/2 inch cubes)
onion, yellow (chopped)
1/2 pound
asparagus (cut into 1 inch pieces)
black pepper
salt (to taste)


With a large cast iron skillet, begin frying the cubed pancetta over medium heat, stirring every few minutes. Meanwhile, chop up the potatoes, onion, and asparagus. Once the pancetta is evenly browned, remove it and drain with paper towels.

Next, use the rendered fat left in the pan to continue cooking the dish. Place the cubed potatoes into the pan and let them sit for several minutes. Once the bottom has browned, flip them and repeat the process to brown each side. Before the potatoes are completely cooked, toss in the onions and cook for a few more minutes.  While the potatoes and onions continue cooking, fry the eggs to your liking in a separate pan and set aside.

Finally, add the asparagus to the potato and onion hash, place a cover over things, and cook until just tender, about 5 minutes or so. Add the pancetta back in, sprinkle the dish with salt and pepper to taste, then serve topped with the fried eggs.