Ingredients
cooking spray
2ozpancetta,diced
16ozYukon gold potatoes,peeled, cut into a ½-inch dice
1large shallot,chopped
kosher salt and pepper,to taste
½lbasparagus,cut into ½-inch pieces, tough ends trimmed
4large eggs
Preparation
Heat a large nonstick or cast-iron skillet over medium heat. Spray with cooking spray, add the pancetta and cook for about 3 to 4 minutes until golden. Using a slotted spoon, set aside on paper towels leaving the oil in the skillet.
Add the potatoes and ½ teaspoon of salt and pepper; leave without stirring for about 3 to 4 minutes until browned, then turn.
Add the shallots, and cook, stirring for about 2 to 3 minutes until the potatoes are golden brown, and shallots are caramelized.
Add the asparagus, cover the skillet with lid or foil and cook for about 8 to 10 minutes, or until tender-crisp. Remove the lid, taste for salt, and adjust if needed. Return pancetta to the skillet.
Meanwhile, cook the eggs as desired. Serve right away topped with egg.
