Leftover Hash

Serving Size 1c hash, 1 egg
Calories from Protein 40%
Calories from Fat 35%
Calories from Carbs 25%
Total Calories 400

No, not that kind of hash. Just the normal kind. For eating.

Actually I’ve never really been that sure of just what a ‘hash’ is, by definition anyway. I’d heard it used on lots of different whatevers from a pretty young age, but it’s not something of which I ever felt I had a particularly good understanding (screw you, dangling preposition!).

So, dictionary.com defines a hash as…

1. a dish of diced or chopped meat and often vegetables, as of leftover corned beef or veal and potatoes, sautéed in a frying pan or of meat, potatoes, and carrots cooked together in gravy.

2. a mess, jumble, or muddle: a hash of unorganized facts and figures.

3. a reworking of old and familiar material

What a coincidence – it just so happens my fridge is full of old and familiar material.

If you’ve been following along, and I know you all have, you’ll remember that we had tons of food this past weekend when we had our moms over for brunch. It’s been feeding us pretty much all week, but some of it was definitely starting to reach the… well, the “old and familiar” stage.

Ham 75 miles
Pancetta 75 miles
Asparagus 50 miles
Potatoes 50 miles
Spring Onions 200 miles
Eggs 200 miles
Total 650 miles

I needed a way to really clear stuff out. And just by luck, I happened to come across this post on Smitten Kitchen for a delicious looking asparagus and pancetta hash.

And that was all I needed to get the gears turning.

I already had about 90% of the ingredients needed from our previous feast over the weekend…

- baked country ham
- pancetta
- asparagus
- potatoes
- spring onions
- eggs

I used the leftover mango-ginger ham as the main protein but supplemented it with some pancetta.

Of course, I didn’t have any pancetta to get rid of, but when a recipe suggests you use pancetta then you know I am not gonna miss the opportunity to use it.

So this was real super easy, you can do the whole thing in one skillet.


Heat the skillet up to medium with just a bit of canola oil.

While the skillet is heating up, you want to dice up all your ingredients nice and small. This is probably what you’ll spend the majority of the time doing while you’re making this.


I like to chop the asparagus into little coins and keep the heads intact for their texture.

Fry the pancetta in the oil, about 3 minutes per side. Remove and let drain on a paper towel.


Try to drain out some of the oil in the dish now that the pancetta’s done – otherwise the whole thing will turn out a bit greasy. I usually turn the heat down and let it cool a bit, then run 2 or 3 paper towels through it to sop up as much as I can. You really only need just a little bit of the pancetta fat and the leftover oil to cook everything else in.

Bring heat back up to medium. Throw in the chopped bulb portions (the white part) of the spring onions.

Just as soon as they start to brown, add the potatoes. Leave the potatoes just where you’ve first thrown them, so that they’ll actually brown a little bit.

After about 5 minutes (depending on how small you diced your potatoes) of the potatoes cooking, add in the asparagus and the green tops of the spring onions.

Hash in the Skillet

While that’s cooking, crumble up your cooked pancetta into small pieces – and if you have any leftover ham, you can mix it in with the pancetta in a small bowl.

After the asparagus has softened and turned a bright green, add in the pancetta and the ham. Since the pancetta and ham are both already cooked, you just need to mix them into your hash for a couple minutes so that everything warms up to the same temperature.

Next, remove the hash entirely from the skillet and set aside in a bowl.

Add more canola oil into the skillet. Don’t be shy, we’re going to use this to fry eggs, so you need a generous amount.

Crack two eggs and put each one into a small bowl.

Bring the oil up to medium-high heat just so you start to hear a little sizzle and you can feel the heat off the skillet with your hands.

Carefully pour the egg into the skillet, taking care to leave the yolk intact. The egg white should immediately start bubbling up around the yolk.

Frying an Egg

Depending on how solid or runny you like your yolk to be, you want to flip the egg either pretty quickly (for a runny yolk), or after a minute or two (for a more solid yolk). Flipping a fried egg is a bit of an art, so don’t be discouraged if you make a mess of it the first couple times you try. You’ll get the hang of it eventually.

Plate up the hash from the bowl and top it with the fried egg. Serve and love!

Asparagus and Pancetta Leftovers Hash