This Spring hash is made with a combination of sauteed asparagus, diced Yukon gold potatoes, pancetta and shallots then topped with an egg – fantastic!
The potatoes are so flavorful and the shallots get caramelized as they cook. I prefer my egg a little on the runny side, but you can cook them to your preference. This makes a wonderful breakfast or brunch ready in under thirty minutes.
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