Ingredients

1 TBS oil

1 medium potato, 1/4” dice

1 bunch of asparagus, 1” pieces

4 oz. pancetta, diced

1 clove garlic, minced

1/4 tsp sea salt

2 eggs

1. COOK THE POTATOES: Heat the oil in a cast iron skillet over medium heat 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. 

2. 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.

3. 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.

4. SERVE: Serve immediately, either in the skillet to share,
or divided between two plates.

*Make it vegetarian by omitting the pancetta.

Recipe from freshoffthegrid.com.