Bacon Asparagus Hash

I find breakfast the most delightful meal of the day. While the rest of the population is probably worried about intermittent fasting, light breakfasts and banking some extra sleep, I am the mad woman setting up an alarm and jumping out of bed early enough to make a feast. This breakfast for instance, was made on a weekday. Not a lazy Sunday, not a hangover Saturday morning. I could easily act cool and blame it on lockdown, but who are we kidding. And I would do it all over again.

To be honest, this hash is worth the trouble. It’s so good! Also a low carb alternative to the usual potatoes – and it only takes about 15 minutes. So technically you don’t even need to get up that much earlier anyway. Bottom line: you’re welcome.



4 slices bacon, cut into 1″ pieces

1/2 onion, finely chopped

2 cloves garlic, thinly sliced

1 lb. asparagus, trimmed and cut into 2″ pieces

Kosher salt

Black pepper

Freshly grated Parmesan

3 large eggs

Crushed red pepper flakes

Fresh herbs


  • In a large skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel–lined plate. Pour off all but 2 tablespoons of the bacon fat and return skillet to medium heat.
  • Add onion and garlic. Cook, stirring occasionally, until soft and lightly golden, 2 minutes.
  • Add asparagus to skillet, season with salt and pepper, and toss to incorporate. Sprinkle with Parmesan.
  • Using a wooden spoon, make three holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season with salt and pepper.
  • Cover and cook until eggs yolks are runny but whites are fully set, about 5 minutes.
  • Chop cooked bacon. Sprinkle hash with bacon, red pepper flakes, and fresh herbs.

Bacon Asparagus Hash

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