Lately, making a pan full of rich goodness and then frying an egg on top of it is kind of my thing. I love fried eggs – the runny yolk, the temperament, the way it oozes into everything – it’s perfection. This hash also contains only items I love. It takes about an hour, but the hour is really easy and cleanup is minor.
This meal does NOT serve more than 4. It is, in fact, ideal for 3.
Prosciutto Asparagus Hash
4 ounces prosciutto
1.5lbs potatoes (I used yukon gold, but red would be fine here, too)
1 bundle of asparagus (no idea how big these are, but they always come in a rubber band)
3-4 ounces goat cheese
3 green onions
S&P, olive oil
- Slice the prosciutto into small pieces and fry them in a large skillet over medium/high heat for a few minutes until crispy. Pull them out with a slotted spoon, leaving the rendered fat in the pan. Hide the prosciutto somewhere so you don’t eat it all while cooking. Dice your potatoes into 1-inch pieces. I chose not to peel mine, because I like things rustic and lazy.
- In that same pan, add a little olive oil if needed, and toss in the potatoes. Season them with salt and pepper and let them start to brown. Chop the onion while you’re waiting. After about 10 minutes, add the onion in and continue to brown until they’re not quite done, but close, about 15 minutes more. Keep turning them every few minutes so they don’t burn or stick.
- While you’re waiting on potatoes to brown, because it takes forever, cut off the woody ends of the asparagus and chop them up into 1-inch pieces. Crumble up the goat cheese and finely chop up the green onion.
- Toss the asparagus in and let it cook in for another 5 minutes with the lid on, then add the prosciutto back on and let it all get nice and hot.
- Crack the eggs on top and let them cook on top of the hash. It takes about 5 minutes, but I gauge doneness by when the egg whites are opaque.
- Serve with crumbled goat cheese and green onion. Make sure everyone gets an egg.