Asparagus and Prosciutto Hash

Corned beef hash gets a fresh makeover with this foolproof recipe, which keeps the potatoes and onion but swaps in prosciutto for corned beef and adds asparagus for a bit of green. Once they're well cooked, you use a spoon to form four nests in the hash and crack an egg into each. You can cook them until the whites are firm and the yolks are still runny, or let them go until they're fully set.

2 Tbsp. vegetable oil
1 lb new potatoes, diced
1 tsp. sea salt
1 tsp. black pepper, freshly ground
1 red onion, chopped
1 lb asparagus, trimmed and cut into 1" pieces
1½ oz prosciutto, chopped (4 slices)
4 large eggs
hot sauce

In a large skillet, heat vegetable oil over medium-low heat. Add new potatoes and season with salt and pepper. Cook, covered, until browned, 10 minutes; then stir and cook, covered, until tender, 15 minutes more.

Add red onion and cook over medium heat, stirring, until soft, 5 minutes. Add asparagus; season with salt and pepper and cook, covered, until almost tender, 3 minutes. Stir in prosciutto. With a spoon, make four nests in the hash and crack 1 egg into each.

Cook, covered, until whites are set, 5 minutes. Serve with hot sauce.