Asparagus Pancetta Skillet Hash
Servings: 2 servings
Colorful asparagus, hearty potatoes, and savory pancetta form this delicious spring-inspired breakfast skillet hash
Ingredients
- 1 tablespoon oil
- 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
- ¼ teaspoon sea salt plus more to taste
- 2 eggs
Instructions
- COOK THE POTATOES: Heat the 1 tablespoon oil in a cast iron skillet over medium heat on your stovetop or on a grate over your campfire. Once the oil is hot, add the 1 medium potato 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.1 tablespoon oil, 1 medium potato
- COOK THE ASPARAGUS & PANCETTA: Add the 1 bunch asparagus, 4 oz pancetta, 1 clove garlic, and the 1/4 teaspoon 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.1 bunch asparagus, 4 oz pancetta, 1 clove garlic, 1/4 teaspoon sea salt
- FRY THE EGGS: Push the hash to the side to create a well in the middle of the skillet. Crack the 2 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).2 eggs
- SERVE: Serve immediately, either in the skillet to share or divided between two plates.
Notes
MAKE IT VEGETARIAN
This can easily be made vegetarian by omitting the pancetta.