Asparagus Hash

1 slice bacon, chopped
½ small red onion, diced
1 medium yellow potato, diced into  ¼ inch cubes
8 stalks asparagus, cut into ½ inch pieces
2 eggs
sea salt and pepper

1. Cook the bacon and onion in a cast iron skillet over medium heat until bacon is crisp and onion is browned. Turn off heat and remove bacon and onion with a slotted spoon, leaving fat in pan.
2. Turn on heat again and add the potatoes. Cook until they are browned and almost tender, about 5 minutes. Add the asparagus, salt and pepper, and continue cooking another few minutes until asparagus is almost tender. Return the bacon and onion to pan and stir.
3. Break the eggs carefully over the potato asparagus mixture, add 1-2 teaspoons water without stirring, and cover immediately with a tight fitting lid. Cook until egg whites are set, about 2 minutes.