1/4 pound center cut bacon, diced into small pieces
1 pound sweet potatoes, peeled and diced in 1/2 inch pieces
1 small yellow onion, diced small
1 pound asparagus cut off the tough ends
and cut into 1-inch pieces
Dash of Worcestershire sauce
Salt and pepper to taste
Heat a 12-inch cast iron frying pan over medium heat. Fry the bacon, turning it frequently so that it browns and crisps on all sides; this takes about 5-6 minutes. Remove it with a slotted spoon and drain it on paper towels. Leave the heat on and about 2 tablespoons of the bacon fat in the pan. (With a well-seasoned cast iron, this should be all the fat you need to cook the remainder of the hash. If you’re not using a cast iron, you might need to add a tablespoon or so of oil; if you’ve skipped the bacon, you’ll want to start with 2 tablespoons oil.)
Add the potatoes don’t move them for a couple minutes. Use this time to season them well with salt and pepper. Once they’ve gotten a little brown underneath, begin flipping and turning them, then letting them cook again for a few minutes.
When the potatoes are about three-fourths as crisped and brown as you’d like them — this takes about 10-12 minutes — add the onion. Cook for an additional 5 minutes. Add the asparagus, cover the pan and cook for 5 to 8 minutes, or until crisply cooked. (Thin asparagus will take just 5 minutes; thicker asparagus will take longer.) Remove the lid, return the cooked bacon and add the Worcestershire to the pan for another minute, to reheat. Taste for seasoning and adjust if needed. Serve immediately. Makes 6 servings.