Also know by its less formal title, Hash and Eggs.  Sunday morning brunch sounds great, but I like to make this for dinner when I’m hard up for ideas.  If you have a bag of potatoes sitting around and some eggs, you can make it.  All the other ingredients are “what’s in the fridge.”  I like to use up whatever vegetables I have (try zucchini, bell pepper, tomato), maybe some bacon, sausage, or leftover sandwich meat.  The runny egg yolk and some melty cheese can bring any ingredients together.  I love doing this one in a cast iron skillet.

Hash&Eggs (3)

Recipe: Asparagus Ham Skillet


  • 2 large potatoes
  • 1 T olive oil
  • 1 onion, thinly sliced
  • salt and pepper to taste
  • 1 cup diced ham (I used a ham steak but any kind of ham)
  • 7 asparagus stalks, bias cut
  • 1 c cooked white beans (I used leftover cooked beans but canned are fine)
  • 2 scallions, sliced white and green part
  • 1 T maple syrup
  • 2-4 eggs
  • Parmesan cheese grated


  1. Before you start anything, turn oven to 400 and put potatoes in whole. They will finish in the skillet but they need the head start
  2. Preheat a cast iron skillet on medium-low heat and add olive oil
  3. Add sliced onions, cook slowly to caramelize and season with salt and pepper, about 30 minutes, stir occasionally, meanwhile prep other ingredients
  4. When onions reach a light brown caramel color, move them to one side of the skillet and add ham to caramelize
  5. When ham has some color (remember it is already cooked), remove potatoes from the oven, dice (skin on) and add to skillet
  6. When you think the potatoes are about cooked through (taste one) you can add the asparagus and beans, which don’t take long to cook
  7. Drizzle maple syrup over entire skillet and add more salt and pepper to taste
  8. In a separate omelet pan, fry eggs to desired doneness, I like over easy
  9. Plate the skillet hash and top with a fried egg or two and grated Parmesan

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 2

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Hash&Eggs (2)

Once you learn the method, you can change up your ingredients.  Always give your potatoes the head start in the oven, try sweet potatoes, they are delicious!  You can cook the eggs right in the skillet at the end too, just crack them on the top and put the whole skillet in the oven to “bake them” instead of fry them.  This works just as well as long as you aren’t overcooking your other ingredients.  Any cheese can be used to top it.


Asparagus Ham Skillet