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In a large skillet over medium heat, fry bacon until crispy, about 8 minutes. Turn off heat and transfer bacon to a paper towel–lined plate. Pour off all but 2 tablespoons of the bacon fat and reserve the remaining bacon fat for another use. Return skillet to medium heat and add onion and garlic. Cook, stirring occasionally, until soft and lightly golden, 2 minutes. Add asparagus to skillet, season with salt and pepper, and toss to incorporate. Sprinkle with Parmesan. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season with salt and pepper. Cover and cook until eggs yolks are runny but whites are fully set, about 5 minutes. Chop cooked bacon. Sprinkle hash with bacon and red pepper flakes. Serve warm.