Breakfast Hash

I love Sundays. During the winter/spring/rainy season in Portland when all we wanted to do was stay inside, I loved waking up to a hot cup of coffee and a cozy breakfast. That is the absolute best. But now that the rain has FINALLY stopped and the temperatures are climbing into the 90’s, I’m switching out hot coffee for iced, and super carb-y breakfasts for something a little lighter. And when I say “light” I just mean not biscuits smothered in gravy. Bikini season ya know. 

Weekdays are for fruit and yogurt, but weekends are for HASH. Hash’s are great for a quick one-skillet breakfast. You can literally sauté anything you like, crack some eggs in there, top with a little cheese and voila! I had a bunch of leftover asparagus and prosciutto, so I made this hash last weekend. I added onions and fingerling potatoes and it turned out so good!

Since it’s 100 degrees this morning in Portland and we don’t have AC, the only breakfast I’ll be having are the prosecco popsicles sitting in the freezer that I just made. Yesterday when I cooked breakfast I was dripping sweat by the end and I had to stick my head in the freezer, so I will absolutely not be cooking anything today. 

Stay cool friends!

Breakfast Hash with Prosciutto, Asparagus, and Potatoes 

– 1 pound fingerling potatoes
– 1 red onion, chopped
– 1 pound asparagus, trimmed and cut into 1″ pieces
– 1 1/2 ounces chopped prosciutto (4 slices)
– However many eggs you want! We usually crack in 6
– Grated parmesan
– Chopped fresh parsley

What to do
Preheat oven to 400 degrees. To get the potatoes extra crispy, Slice the small fingerling potatoes in half, toss with a little oil, sprinkle with salt and pepper and roast on a baking sheet until crisp and brown, Turning occasionally. 

While the potatoes are cooking, heat a tablespoon of oil in a skillet over medium heat and sauté red onion, until soft about 5 minutes. Add asparagus; season with salt and pepper and cook, covered, until almost tender, 3 minutes. Stir in prosciutto. With a spoon, make nests in the hash and crack 1 egg into each. Cook, covered, until whites are set, 5 minutes. Grate parmesan cheese on top and sprinkle with parsely. 


  1. June 25, 2017 / 6:47 pm

    This looks so tasty! My partner loves eggs, but I get bored with the same egg breakfasts on repeat. I’ll have to try this out.

    • Hillary Harper
      June 25, 2017 / 7:01 pm

      I feel you Cindy! That’s why a breakfast hash is so great because you can change it up with the seasons!

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