Spring Asparagus and Bacon Hash

Name: Spring Asparagus and Bacon Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by DrGaellon

"Adapted from a recipe by Nick Kindlesperger at Serious Eats. http://bit.ly/mFZlpj"

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Ready In:: 45mins
Ingredients:: 8
Serves:: 4

ingredients

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

directions

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.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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