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
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.