Asparagus Bacon Hash

This idea came from Smitten Kitchen. They used pancetta (I didn't have any) and I put eggs on top to make it brunch-y. It’s so good! If you don’t have asparagus, use green beans.

• 1⁄4 lb bacon, cut into 1⁄2 “ slices

• 1 lb potatoes, peeled and diced into 1⁄2” pieces

• 1 onion, chopped

• 1⁄2 lb asparagus, stem ends trimmed and cut into 1” pieces

• Salt and pepper

• Eggs, if desired

Heat a 12” skillet or wok over medium heat. Fry the bacon until browned and crisp, about 8 minutes. Remove bacon from the skillet using a slotted spoon and drain on paper towels. Leave bacon fat in the pan and add potatoes. Don’t move them for at least 2 minutes. Season with salt and pepper. Once they’ve browned on one side, start moving them around the pan to cook on all sides and begin to soften, another 10 minutes or so. Then add the onion and cook for 5 minutes. Add the asparagus, cover the pan, and cook for 5-8 minutes, until softened but still a little crisp. Uncover, add in bacon. If desired add an egg or 2 or more on top.