Colorful asparagus, hearty potatoes, and savory pancetta form this delicious spring inspired breakfast skillet hash that will have you saying, “I’d put an egg on that!”
It’s always good when we can incorporate some vegetables into our camping breakfast routine, and now with asparagus coming into season, it’s super easy. Few other vegetables have the resilience or longevity of asparagus, which won’t bruise and doesn’t require much refrigeration – if any – to keep fresh. We recently swung by the local market to pick up a bunch so we could develop this one pan cast iron breakfast skillet.
While egg-topped asparagus pancetta hash served in a cast iron skillet does have a trendy brunch menu ring to it, we promise it doesn’t take any more time or effort to make than normal potato hash. It’s just a matter of having the right supplies with you. So pick up some asparagus and pancetta before your next camping trip, and you too can enjoy this faux-fancy breakfast without having to queue up for two hours outside your favorite Sunday morning cafe.
1 medium potato (peeled if desired, cut into 1/4 inch dice)
1 bunch asparagus (cut into 1 inch pieces)
4 oz pancetta (diced (we use the pre-diced pancetta from Trader Joe’s))
1 clove garlic (minced)
1/4 teaspoon sea salt (plus more to taste)
COOK THE POTATOES: Heat the oil in a cast iron skillet over medium heat on your stove top or on a grate over your campfire. Once the oil is hot, add the potatoes in an even layer. Cook for about 8 minutes, turning occasionally so that all sides have a chance to brown, until the potatoes are beginning to turn golden.
COOK THE ASPARAGUS & PANCETTA: Add the asparagus, pancetta, garlic, and the sea salt to the skillet. Continue cooking an additional 8-10 minutes, until the pancetta is crispy and the asparagus is cooked through and tender.
FRY THE EGGS: Push the hash to the side to create a well in the middle of the skillet. Crack the eggs into the well and cook them to your desired doneness (we cover the skillet and cook for 3 minutes to achieve a firm white and a runny yolk).
SERVE: Serve immediately, either in the skillet to share, or divided between two plates.
MAKE IT VEGETARIAN
This can easily be made vegetarian by omitting the pancetta.