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Asparagus Pancetta Skillet Hash

Start your day off the right way with a home-cooked breakfast skillet hash. Packed with nutritious veggies, potatoes, egg and pancetta, it ticks all the boxes.


  • 1 tbsp oil
  • 1 medium potato, peeled if desired, cut into 1/4 inch dice
  • 1 bunch asparagus, cut into 1 inch pieces
  • 115g pancetta, diced
  • 1 clove garlic, minced
  • ¼ tsp sea salt, plus more to taste
  • 2 eggs

What you'll need

  • Cast iron skillet
  • Plates
  • Cutlery


Place a grate over a campfire and heat the oil in your cast iron skillet, then add the potatoes making sure they’re layered evenly. Turn occasionally and cook until golden (about 8 minutes).

Add in the garlic, sea salt, pancetta and asparagus and keep cooking for a further 8-10 minutes, making sure the pancetta is crispy and the asparagus is tender.

Make a well in the middle of the pan and crack in the eggs then cook to your preference.

Dish up onto plates or eat straight from the skillet.

Recipe by Fresh off the Grid