This is one of those clean out the fridge recipes; a bit of bacon, a couple of potatoes on the verge of going green, a few asparagus spears and some eggs. Best to use a cast iron pan. How much you make depends on what is in your refrigerator and the number of people eating.
| Bacon (any kind, Italian, Canadian, streaky) | |
| onion | |
| potato | |
| asparagus | |
| eggs |
Chop everything into a smallish dice. Heat the pan over medium heat. Fry the bacon until it’s almost done. Drain on paper towel and reserve. Leave a bit of the bacon fat in the pan, add onion and cook for about 3-5 minutes until it begins to soften. Tip in the potatoes and cook until almost crispy. (Add a bit of oil if necessary.) Add the bacon back into the pan. Stir until ingredients are evenly distributed, scraping up any bits on the bottom of the pan. Break a couple of eggs (if using) on top. Cover the pan and cook until the whites are firm.
Make toast.
Serve on toast with some young goat cheese if desired.