I did this entirely on the grill, using the side burner, and setting up my griddle on the grates.
This recipe was adapted from a mushroom/asparagus hash that was in the WaPo several weeks ago, which is pictured above. We had no mushrooms, but had some asparagus that needed to be used, so I improvised. For the herbs, I have more fresh thyme than anyone could possibly use, (it's taken over!), I had some fresh greek oregano and some anemic basil that I started from seed in December and is finally looking like it might grow.
Here's the recipe this served 2, but you could easily double or triple it.
2 slices bacon diced
2 medium potatoes in a 1/4 - 1/2 inch dice
1 red or yellow bell pepper diced coarsely
1 medium yellow onion
5 - 10 spears, of asparagus (depending on thickness) cut into 1/2 inch lengths
salt and pepper to taste
Italian herbs (optional)
4 eggs
Over a medium flame in a large skillet with a cover, render the bacon till crispy, remove and set aside. Add the potatoes, cover and allow to cook for about 3 minutes, remove the cover and add the onions and peppers. Partially cover, and cook for about 5 minutes. While these are cooking, cook the eggs sunny-side-up on the griddle, cook to desired doneness (We like ours nearly cooked through) and remove from the griddle and set aside. The potatoes, etc should be done by this time and slightly browned, add the asparagus and cover again, cook for about 3 - 4 minutes, and everything should be perfect! If you have fresh herbs add them right and the end cook for another minute.
Place a mound of hash mixture in the center of each plate. Arrange 2 eggs on each plate. Serve with a crisp white wine, and a small fruit salad.
Bon Appetit!
l8r,
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Sounds tasty!
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