Eggs with Potato and Asparagus Hash
Pair the asparagus with potatoes and small cubes of ham or roast turkey. Blanch them separately so the green spears maintain their vibrant color and then saute the whole mixture together until crisp and browned. Top with over-easy eggs and sprinkle with fresh thyme. The eggs here are over-easy, but you can poach, soft-boil, or scramble them before setting them on the hash.
HASH
1 1/4 pounds baby Yukon Gold potatoes, cut into 3/4-inch pieces
Salt and pepper, to taste
3 tablespoons olive oil
6 scallions, trimmed and thinly sliced
1/2 bunch fresh asparagus, ends trimmed, spears cut in 1 1/2-inch pieces
1 piece (6 ounces) baked ham or turkey, cut in 1/2-inch dice
2 teaspoons chopped fresh thyme
EGGS
3 tablespoons unsalted butter
6 eggs
Salt and pepper, to taste
HASH
1. Set the potatoes in a medium saucepan, add water to cover by a couple of inches and a large pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer gently for 10 minutes or until the potatoes are tender. Drain into a colander.
2. Set the oven at 300 degrees. Have on hand a 9-inch baking dish.
3. In a large nonstick skillet over medium-high heat, heat the olive oil until it's shimmering. Add the potatoes and scallions. Cook, stirring often, for 3 minutes or until the potatoes start to brown.
4. Add the asparagus, ham, and 1 teaspoon of the thyme. Cook, stirring, for 3 minutes or until they are hot and the asparagus is cooked through. Sprinkle with the remaining 1 teaspoon of thyme and pepper. Transfer to the baking dish; keep warm in the oven.
EGGS
1. Melt 1 1/2 tablespoons of the butter in the skillet over medium heat.
2. Crack 3 of the eggs into the pan, sprinkle generously with salt and pepper, and cook 2 minutes or until the whites are just set. Gently flip the eggs and cook about 2 more minutes or until they are set and the yolks are soft. Spoon the hash into 6 plates. Add an egg to 3 of the dishes.
3. Melt the remaining butter and cook the remaining eggs in the same way. Add an egg to the remaining plates of hash.