1⁄4 lb. bacon or 1⁄4 lb. pancetta, cut into 1/4-inch dice
1 lb. fingerling. New or red potatoes, peeled and cut into 1/2-inch dice
1 small yellow onion, diced
1⁄2 lb. asparagus, ends trimmed and cut into 1-inch segments
Salt and fresh ground black pepper
2 tablespoons butter
In a cast iron pan or heavy skillet over medium heat, cook bacon, stirring occasionally, until it is browned and crisp, about 10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Leave bacon fat in pan.
Add potatoes to the pan and toss well to coat with bacon fat. Distribute into a single layer, then season with salt and pepper, and cook without stirring until lightly browned on the bottom. Using a spatula, flip the potatoes and cook until lightly browned. Continue this process until all sides are lightly browned, about 15 minutes total.
Add onion to the pan and stir well. Cook until onions are softened, about 5 minutes. Add the asparagus, stir well, and then cover the pan. Cook, stirring occasionally, until asparagus is crisp and tender, 5-8 minutes. Return the bacon to the pan, stir, and let cook for a minute until warm. Season with salt and pepper to taste.
Melt butter in a non-stick skillet set over medium heat. Crack the eggs into the skillet and cook until whites are set, three to four minutes.
Divide the hash between four plates, and top each plate with a fried or poached egg. Season with salt and pepper to taste.
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