1mediumpotatopeeled if desired, cut into 1/4 inch dice
1bunchasparaguscut into 1 inch pieces
4ozpancettadiced (we use the pre-diced pancetta from Trader Joe’s)
1/4teaspoonsea saltplus 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.
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