Reset Your Metabolism with Time-Tested Nutrition…
Without Hours of Planning and Endless Cooking
I remember, as a kid, I hated asparagus. I could not for the life of me understand why my mom liked it so much. She was adamant that you needed to get the skinny asparagus for it to taste good, but I didn’t care, I just wasn’t having it. The funny thing is that although I hated it, I never actually tried it. Fortunately, I’m not as stubborn now.
Right after I had our 2nd child, my mom came and stayed with us for a couple weeks. I made a creamy potato soup and she suggested I add some asparagus spears to it. I was all “are you crazy?!” but she insisted, so I did it. Turns out, I actually liked asparagus. Whooda thunk it?! And she was right about another thing: it has to be skinny asparagus. I just can’t do the fat kind. Nope.
When I first made this hash, and I added the asparagus, I wasn’t sure how well it would go over with the kiddos but they loved it and asked for seconds. Always a good sign. So the recipe stuck and I make it whenever I find the skinny stuff.
One thing I love about this hash is that it egg-free (sometimes I get so tired of eggs) and it reheats fantastically. It’s great for meal-prep because you can make a huge batch up to a week in advance and then just reheat it as you need it. It warms up quick in a skillet or even in the microwave if you’re in a pinch (or in the office where that’s the only option).
And of course, there’s bacon in it, so of course it’s delicious! It’s good with breakfast, lunch, or dinner, and we’ll even eat it to get in some carbs after our workouts. Very versatile and even the asparagus “haters” will have to admit it’s good.
Asparagus Potato Hash
- 1/2 lb Bacon cut into 1/4" bits
- 3 cups Red or White Potatoes diced into 1/4" - 1/2" cubes
- 1/2 bundle Skinny Asparagus
- Sea Salt to taste
- Ground Black Pepper to taste
- Snap the ends off the asparagus and discard, then cut into 1" pieces. Set aside.
- Heat a large skillet over medium-high heat. I prefer to use my CastLite pan, but a regular cast iron pan would be great.
- Add the bacon pieces and cook until crispy, then remove with a slotted spoon to bowl and set aside. Leave the grease in the pan.
- In the same skillet, add the diced potatoes. Reduce heat to medium. Stir to coat all the potatoes with the bacon fat. Let the potatoes sit for a few minutes, season with salt and pepper, and then stir. Continue cooking, stirring occasionally, until the potatoes are about 75% done.
- Add the asparagus to the skillet and stir to combine with the potatoes. Continue cooking until potatoes are soft and asparagus is done (about 5-10 minutes).
- Remove from heat and stir in the reserved bacon bits. Taste and add more salt and pepper, if desired. Serve hot.
- This dish reheats great in a skillet and is actually best if you make it a day in advance (though it's not required).