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Eggs with potato and asparagus hash

(Food Styling/Tony Rosenfeld; Wiqan Ang for The Boston Globe)
May 6, 2009

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Serves 6

The eggs here are over-easy, but you can poach, soft-boil, or scramble them before setting them on the hash.

HASH

1 1/4 pounds baby Yukon Gold potatoes, cut into 3/4-inch pieces
Salt and pepper, to taste
3 tablespoons olive oil
6 scallions, trimmed and thinly sliced
1/2 bunch fresh asparagus, ends trimmed, spears cut in 1 1/2-inch pieces
1 piece (6 ounces) baked ham, cut in 1/2-inch dice
2 teaspoons chopped fresh thyme

1. Set the potatoes in a medium saucepan, add water to cover by a couple of inches and a large pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer gently for 10 minutes or until the potatoes are tender. Drain into a colander.

2. Set the oven at 300 degrees. Have on hand a 9-inch baking dish.

3. In a large nonstick skillet over medium-high heat, heat the olive oil until it's shimmering. Add the potatoes and scallions. Cook, stirring often, for 3 minutes or until the potatoes start to brown.

4. Add the asparagus, ham, and 1 teaspoon of the thyme. Cook, stirring, for 3 minutes or until they are hot and the asparagus is cooked through. Sprinkle with the remaining 1 teaspoon of thyme and pepper. Transfer to the baking dish; keep warm in the oven.

EGGS

3 tablespoons unsalted butter
6 eggs
Salt and pepper, to taste

1. Melt 1 1/2 tablespoons of the butter in the skillet over medium heat.

2. Crack 3 of the eggs into the pan, sprinkle generously with salt and pepper, and cook 2 minutes or until the whites are just set. Gently flip the eggs and cook about 2 more minutes or until they are set and the yolks are soft. Spoon the hash into 6 plates. Add an egg to 3 of the dishes.

3. Melt the remaining butter and cook the remaining eggs in the same way. Add an egg to the remaining plates of hash.

Tony Rosenfeld