got to have bacon!

by Linda Hopkins

Even when the centerpiece of your Easter brunch is a spiral-cut ham – that does not mean you can’t throw in a little bacon too!

The original Southern Living recipe called for a cast-iron skillet. Since my cast-iron skillet was in a storage cupboard in the garage that was blocked by a bunch of boxes and folding chairs, I used a large heavy skillet instead.

I’ve mentioned this tip before, but it’s worth repeating. If you have a pot or pan that needs to go in the oven that does not have an oven-safe handle, or even if you’re not quite sure if it is oven-safe or not. You can still use that pan. Just double wrap the handle in heavy-duty foil (or wrap 4 times with standard foil) and just like magic, you have an oven-safe pan.

Hash Brown-Asparagus-Bacon Quiché

6 slices thick-cut bacon, cut into 1/2-inch pieces
8 ounces fresh asparagus, cut into 2-inch pieces
4 cups frozen shredded hash browns (about 12 ounces)
1 ½ teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
6 large eggs
1 cup half-and-half
1 cup shredded Gruyère cheese (about 4 ounces)
2 tablespoons Dijon mustard
1/4 cup sliced green onions
Fresh minced chives, for garnish

Preheat oven to 375 degrees. Cook bacon in a 10-inch cast-iron skillet or another oven-safe heavy skillet over medium until browned and almost crisp, but still tender, about 6 minutes. Transfer bacon to a plate lined with paper towels. Reserve drippings in skillet, and let cool slightly.

Add asparagus to skillet, and cook over medium-high, stirring often, until lightly browned and just beginning to soften, about 3 minutes. Using a slotted spoon, transfer asparagus to a medium bowl.

Add hash browns, bacon, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to hot drippings in skillet over medium-high; stir to combine.

Using a spatula, spread the mixture into an even layer across the bottom and 1 inch up sides of the skillet. Transfer to the preheated oven, and bake until lightly golden, about 30 minutes.