Spring Asparagus And Bacon Hash
From frankieanne 13 years ago
- 30 to 40 minutes to make
- Serves 4
This recipe is from Serious Eats newsletter that I receive in an email each week. I don't know if the picture portions are "perfect" because I quartered this recipe for my dinner tonight. I made some notes in the directions section.
Ingredients
- 1/4 pound bacon, cut into 1/4" dice (can also use pancetta) shopping list
- 1 pound fingerling potatoes, peeled, cut into 1/2" dice (Do you know how hard it is to peel a fingerling? :) I used a regular red potato.) shopping list
- 1 small yellow onion, diced shopping list
- 1/2 pound asparagus, ends trimmed, cut into 1 " segments shopping list
- salt and pepper shopping list
- 2 tablespoons butter (I omitted because I poached my eggs) shopping list
- 4 eggs shopping list
How to make it
- Add bacon to a large cast iron pan set over medium heat. Cook, stirring occasionally, until it is browned and crisp, about ten minutes. Remove bacon with a slotted spoon and drain on paper towels.
- Add potatoes to the pan, stir well until they are coated in the rendered fat, and then spread them out into a single layer. 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 five minutes. Add the asparagus, stir well, and then cover the pan. Cook, stirring occasionally, until asparagus is crisp and tender, five to eight minutes (five was plenty for my asparagus). Return the bacon to the pan, stir, and let cook for a minute until warm. Season with salt and pepper to taste. (I think there is enough salt here by now.)
- 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. (I poached my egg.)
- Divide the hash between four plates, and top each with a fried eggs. Season with salt and pepper to taste.
The Rating
Reviewed by 2 people-
I love everything about this...I'll probably make it in a day or two! I'll let you know how it turns out :)
icecreamuffin
in Abilene loved it
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Yum! I made this for dinner tonight, and it was great :) I ended up roasting the diced fingerlings with olive oil, thyme, rosemary, salt & pepper, since I used more than a pound & it didn't fit in my pan. I also topped everything with holland...more
icecreamuffin
in Abilene loved it
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I had a couple of red potatoes that needed to be used and had all the other ingredients so I made this for lunch! It was outstanding! I only had 1 egg left in the fridge so I decided not to poach to be safe (it's new to me), and instead made mine o...more
mommyluvs2cook
in Santa Fe loved it
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