1/4 lb slab bacon, cut into 1/4-inch dice

1 lb Yukon gold potatoes, peeled and cut into a 1/2-inch dice

1 small yellow onion, chopped small

1 lb asparagus, cut into 1-inch segments

Salt and pepper to taste

4 organic eggs

1/4 lb Gothberg chevre


Heat a 12-inch cast iron frying pan over medium heat. Fry the bacon, turning it frequently so that it browns and crisps on all sides; this takes about 10 minutes. Remove it with a slotted spoon and drain it on paper towels. Leave the heat on and the renderings in the pan. (With a well-seasoned cast iron, this should be all the fat you need to cook the remainder of the hash. If you’re not using a cast iron, you might need to add a tablespoon or so of oil)

Add the potatoes don’t move them for a couple minutes. Use this time to season them well with salt and pepper. Once they’ve gotten a little brown underneath, begin flipping and turning them, then letting them cook again for a few minutes. The idea is not to fight them off the frying pan, once they’ve gotten a little color, it’s easier to flip them and you’ve gotten closer to your goal of getting them evenly browned.

When the potatoes are about three-fourths as crisped and brown as you’d like them — this takes about 15 minutes — add the onion. (I add this now, not earlier, because I find it often burns before the potatoes are done.) Cook for an additional 5 minutes. Add the asparagus, cover the pan and cook for 5 to 8 minutes, or until crisply cooked. (Skinny asparagus will take just 5 minutes; thicker asparagus will take longer.) Remove the lid, return the bacon to the pan for another minute, to reheat. Taste for seasoning and adjust if needed.

Top each serving with a fried egg, a dab of goat cheese, and slivered scallions.

adapted from Smitten Kitchen