Asparagus and Tasso Ham Hash with Fried Eggs
Created By Paul Cullen
- 1/4 lb. Tasso ham (cured, spiced and smoked Cajun ham), diced into 1/4-inch cubes
- 1 lb. fingerling potatoes (white, purple, red), diced into a 1/2-inch cubes
- 1 small yellow onion, chopped small
- 1/2 lb. asparagus, tough ends trimmed and cut into 1-inch segments
- 2 eggs, fried sunny-side up in olive oil
- 1 sprinkle of Romano cheese
- 1 clump flat-leaf parsley
- 1 bottle olive oil
- 2 pieces crusty Italian bread, lightly toasted
- 1 set salt and pepper to taste
Heat a 12-inch sauté pan over medium heat. Fry the ham in a small amount of olive oil, turning it frequently so that it browns on all sides; this takes about 10 minutes. Remove it with a slotted spoon, leaving the heat on and the renderings in the pan.
Add the potatoes, and don’t move them for a couple of minutes. Use this time to season them well with salt and pepper. Once they’re a little brown underneath, begin flipping and turning them as they continue to cook, for a
When the potatoes are about three-fourths as crispy and brown as you’d like them (this takes about 15 minutes), add the onion. Cook for an additional 5 minutes. Add the asparagus, cover the pan and cook for 5–8 minutes or until crisply cooked.
Remove the lid, return the ham to the pan and reheat for another minute. Taste for seasoning and adjust as needed. Fry the eggs and place them on top of the hash mixture. Sprinkle liberally with parsley and cheese. Serve immediately with the lightly toasted Italian bread.