This Asparagus Potato Hash is easy to make and incredibly satisfying! It’s made with simple, seasonal ingredients coming together to create a dish that are both vibrant in color and rich in flavor.

a cast iron skillet full of a Asparagus Potato Hash with Bacon & Eggs topped with fresh chopped chives

Asparagus Potato Hash Highlights

Versatile: Serve up as a hearty weekend breakfast or brunch or enjoy as an easy weeknight dinner.
Adaptable: You can play around with the flavors by adding more herbs and veggies.
Simple: This hash is made with basic ingredients that you should be able to easily find in store.

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Recipe Steps

A quick summary of what to do:

Parboil Potatoes: Cover with cold water in a small pot and boil about 5-8 minutes then drain and rinse. Potatoes should be soft-ish on the outside but still firm in the middle.
Cook Bacon: Cook on a medium high heat in a large skillet until crispy on both sides, then remove and set aside.
Fry Potatoes: Fry in the remaining bacon without moving until golden on the bottom, then flip and repeat until most sides are crisp and golden.
Onion, Asparagus & Spices: Add to the skillet and cook another 5 or so minutes. Asparagus should still be crisp, but nearly cooked fully.
Eggs & Bacon: Stir in the cooked bacon (chop first) then use the back of a spoon to make little wells in the hash – crack the eggs in the wells.
Cover and Cook: Cover with a fitted lid and cook another few minutes until the eggs are cooked to your preference.
Taste and Season: Season with more salt and pepper if needed and add any extra herbs you’d like.

diced potatoes boiling in a pan then drained and steam drying over the pan

Why Parboil the Potatoes?

A few reasons why you should partially boil the potatoes before frying:

Time: Raw potatoes will need to cook at a lower heat to ensure the outsides don’t burn before the insides. Without par boiling, this would take about 20-30 minutes.
Texture: Partially boiling the potatoes allows the insides to get light and fluffy while the outside crisp until golden brown.
Ease: Boiling speeds up the release of starch which you can drain and rinse afterwards. Less starch = less sticky potatoes = less oil needed to fry.

Tip: Microwave instead of Parboil

Spread diced potatoes in a microwave safe container with a lid add 1-2 tablespoons water to the container and cover with a paper plate, paper towels or fitted lid (make sure these are microwave safe!). Cook on high about 4-5 minutes.

bacon frying in a cast iron pan and potatoes frying in a cast iron pan

Substitutions and Additions

A few quick tips and notes for ways to make this recipe your way:

Add

Cheese: Finish with a sprinkling of grated parmesan, cheddar cheese, etc.
Mushrooms: After frying the potato, remove them from the pan temporarily to make room. Add the onion and the asparagus too and sauté about 5-7 minutes to soften, then add the potatoes and bacon bacon to the pan.
Chili: Finish off with a bit of hot sauce or red pepper flakes for an extra kick.

a cast iron hash with asparagus bacon and potato

Swap or Omit

Pancetta: Use in place of bacon – only fry a few minutes until crispy.
Sweet Potato: Replace half or all of the white potatoes with sweet potatoes.
Leeks: Thinly slice and use instead of onions for a more delicious flavor.
Eggs: Accommodate for egg allergies by leaving them out. You can always add fried eggs to individual servings, if desired.

a breakfast skillet made with bacon, potatoes, asparagus and eggs

More Delicious Skillet Recipes

Enjoy!

Let me know if you try this Asparagus Potato Hash! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

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Recipe

Asparagus Potato Hash

Name: Asparagus Potato Hash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 lb potatoes, cut into 1/2 inch cubes (maris piper, yukon gold potatoes, etc); 2 tsp salt, divided; 5 slices bacon (streaky bacon if in UK); 10 oz asparagus, woody end removed and cut into 2-inch pieces; 1 small onion, diced; 3/4 tsp paprika; 1/2 tsp dried basil; 1/2 tsp black pepper; 4 eggs; Fresh chives or spring onions for topping (optional)

Yield: serves 4 Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes

Rate

Made with simple, seasonal ingredients coming together to create a dish that are both vibrant in color and rich in flavor!

Ingredients

1 lb potatoes, cut into 1/2 inch cubes (maris piper, yukon gold potatoes, etc)
2 tsp salt, divided
5 slices bacon (streaky bacon if in UK)
10 oz asparagus, woody end removed and cut into 2-inch pieces
1 small onion, diced
3/4 tsp paprika
1/2 tsp dried basil
1/2 tsp black pepper
4 eggs
Fresh chives or spring onions for topping (optional)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Add diced potatoes and 1 tsp salt to a small pot. Cover with at least 1 inch cold cold water then cover with a fitted lid.
Bring to a boil. Reduce heat to simmer and cook about 5-8 minutes until mostly cooked, but still not fully tender.
Use a colander to drain potatoes. Rinse under cold water to remove excess starch. Place the now empty pot back on the stove top (the burner should still be hot but is switched off). Place the colander with the potatoes still inside over and set aside while you cook the bacon to let heat dry the potatoes.
In a large cast-iron skillet, cook bacon over a medium-high heat until crisp. Remove bacon and set aside on plate. Drain all but 2 tablespoons of bacon fat from the pan. If needed, add some oil to the pan and use a wooden spoon to scrape off any remaining browned bits left on the pan.
Still on a medium-high heat, spread the potatoes across the pan in an even, single layer. Let cook about 3-4 minutes without moving. When the bottom sides of potato are golden brown, use a spatula to flip and cook on the other side another few minutes. Keep going until most of the potatoes are golden and crisp. Altogether this will take about 15 minutes.
Reduce to a medium heat. Add the chopped onion, asparagus, remaining 1 tsp salt, paprika, pepper and dried basil to the pan. Cook about 5 minutes, stirring often.
Dice up cooked bacon into small pieces then stir into the pan.
Spread the potato-asparagus mixture evenly across the pan, then use the back of a spoon to make four small wells for the eggs. Carefully crack the eggs into the little holes. Cover the pan with a fitted lid and let the eggs cook about 3 minutes until the whites are set. For runnier eggs cook 2-3 minutes and for more set yolks cook 3-4 minutes.
Taste and season with more salt and pepper as you see fit. Top with fresh chopped chives if desired and serve right away while still warm.

Notes

Leftovers: Cool and store in an airtight container in the fridge up to 3 days. I reheat on the stop top with a bit of olive oil and stir fry until heated through.
Finish in the Oven: Instead of steaming the final few minutes to cook the eggs you can place the pan (only if it's oven-safe in high temps) under the broiler for a few minutes until the eggs are cooked to your liking. This will also help add a nice char to the asparagus spears.

Nutrition Information

Yield: 4

Serving Size:

1 serving Calories: 246Total Fat: 9gSaturated Fat: 3gCarbohydrates: 29gFiber: 5gSugar: 5gProtein: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Course: Mains Cuisine: American