Asparagus Pancetta Skillet Hash

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Colorful asparagus, hearty potatoes, and savory pancetta form this delicious spring inspired breakfast skillet hash that will have you saying, “I’d put an egg on that!”

Breakfast hash with two eggs in a cast iron skillet on a wood stump
It’s always good when we can incorporate some vegetables into our camping breakfast routine, and now with asparagus coming into season, it’s super easy. Few other vegetables have the resilience or longevity of asparagus, which won’t bruise and doesn’t require much refrigeration – if any – to keep fresh. We recently swung by the local market to pick up a bunch so we could develop this one pan cast iron breakfast skillet.

Potatoes and asparagus cut up on a cutting board
Michael transferring chopped asparagus from a cutting board to a cast iron skillet on a campfire
While egg-topped asparagus pancetta hash served in a cast iron skillet does have a trendy brunch menu ring to it, we promise it doesn’t take any more time or effort to make than normal potato hash. It’s just a matter of having the right supplies with you. So pick up some asparagus and pancetta before your next camping trip, and you too can enjoy this faux-fancy breakfast without having to queue up for two hours outside your favorite Sunday morning cafe.

Potato hash and asparagus cooking in a cast iron skillet over a campfire
Michael cracking eggs into a cast iron skillet full of breakfast hash
We cooked this meal during our stay at The Holidays in San Clemente, CA. To read more about this amazing vintage trailer camp community, check out our article about it here.

Megan and Michael sit at a camp table in front of a vintage trailer Michael is pouring coffee into Megan's cup
Breakfast hash with two eggs in a cast iron skillet on a wooden camping table

Breakfast hash with two eggs in a cast iron skillet on a wood stump

Asparagus Pancetta Skillet Hash

Author: Fresh Off the Grid
4.41 from 5 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
2 servings


  • 1 tablespoon oil
  • 1 medium potato, peeled if desired, cut into 1/4 inch dice
  • 1 bunch asparagus, cut into 1 inch pieces
  • 4 oz pancetta, diced (we use the pre-diced pancetta from Trader Joe’s)
  • 1 clove garlic, minced
  • ¼ teaspoon sea salt, plus more to taste
  • 2 eggs


  • COOK THE POTATOES: Heat the oil in a cast iron skillet over medium heat on your stove top or on a grate over your campfire. Once the oil is hot, add the potatoes in an even layer. Cook for about 8 minutes, turning occasionally so that all sides have a chance to brown, until the potatoes are beginning to turn golden.
  • COOK THE ASPARAGUS & PANCETTA: Add the asparagus, pancetta, garlic, and the sea salt to the skillet. Continue cooking an additional 8-10 minutes, until the pancetta is crispy and the asparagus is cooked through and tender.
  • FRY THE EGGS: Push the hash to the side to create a well in the middle of the skillet. Crack the eggs into the well and cook them to your desired doneness (we cover the skillet and cook for 3 minutes to achieve a firm white and a runny yolk).
  • SERVE: Serve immediately, either in the skillet to share, or divided between two plates.



This can easily be made vegetarian by omitting the pancetta.

Nutrition (Per Serving)

Calories: 380kcal
*Nutrition is an estimate based on information provided by a third-party nutrition calculator

Equipment Used
Camp stove (or campfire)
Cast iron skillet
Cutting board
Sharp knife
Measuring spoons

Potato hash with asparagus and two eggs in a cast iron skillet

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  1. Dee-lish!!!! I added some onion to it for a bit more punch! I you two get to FL next winter guess who’s cooking

    1. Thanks Grammy! We’re looking forward to spending some time with you in the Sunshine State! And cooking up something great!

  2. This looks really tasty! I’m loving your blog, just read about your trip to Cuba, I spent 2 weeks there about 12 years ago and loved it, awesome photos 😉

  3. This looks awesome. I’m going to give it a try with sweet potatoes to make it more paleo friendly- can’t wait. Thanks for posting this up.

    1. Sweet potatoes would be great! (We actually prefer those most of the time for health reasons as well.) Hope you enjoy 🙂

  4. Yum! This looks amazing! I love your photography – so bright! You’re living the good life aren’t you?! 🙂

  5. This whole blog is amazing!!! We’re going out west this summer and I’ve been worrying about the awful food I’ll probably have to eat.. this saved me lol. Thanks!!!! Such awesome ideas!

  6. Tried this recipe Friday night while camping. Absolutely the best! Added an orange color bell pepper to the ingredient list for a slight variation. YUM! Great compliments from the other campers. Thanks5 stars

  7. I have now made this meal 5 times while camping. Tested and totally approved! It is so tasty and simple.

  8. This was really good and relatively simple to make. I used sweet potatoes instead of Yukon, but otherwise followed the recipe. Definitely adding it to the family brunch rotation. Thank you for sharing this.4 stars