foodie adventures: sausage and asparagus hash

sausage asparagus hash with egg

ok, seriously, this is a must try - it was definitely one of the best things i've made in a long time, and it works perfectly for any meal of the day.  

sausage asparagus hash with egg

i found the recipe on smitten kitchen and tweaked it a bit to fit what i had - namely sausage instead of the pancetta called for in the recipe.   it's amazing.

sausage asparagus hash with egg
sausage asparagus hash with egg
sausage asparagus hash with egg



1/4 lb pancetta (i used loose sausage instead), 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
1/2 lb asparagus, tough ends trimmed and cut into 1-inch segments
salt and pepper to taste

"Heat a 12-inch cast iron frying pan over medium heat. Fry the pancetta, 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; if you’ve skipped the pork, you’ll want to start with 2 tablespoons 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 pancetta to the pan for another minute, to reheat. Taste for seasoning and adjust if needed."   

top with a fried egg, if desired (which it should be)...serve immediately.