The Totally Absurd Breakfast Explosion Hash

• 1/2 pound pancetta, cut into 1/2-inch cubes
• 2 green onions, thinly sliced
• 2 teaspoons sambal oelek
• 2 cups cornflakes
• 2 eggs
• Freshly ground black pepper
• Chopped fresh parsley for garnish
• Milk or chicken broth (optional)

1. In a large skillet, cook pancetta over medium heat 6 to 8 minutes or until crispy and most of the fat has rendered, stirring frequently. Spoon off and reserve all but 2 teaspoons drippings.
2. Stir in onions and sambal oelek, cook 30 seconds. Add cornflakes and stir to combine; cook 1 minute. If cornflakes are too crunchy for your taste, stir in a splash of milk or broth at a time, until they are a suitable consistency.
3. Meanwhile, fry the eggs (you'll want to start this step in the last few minutes of the pancetta cooking time). Heat a small nonstick skillet over medium heat, and add enough of the reserved pancetta drippings to thinly coat the bottom of the skillet. Add eggs; sprinkle with pepper. Cook 3 to 4 minutes or until whites are cooked through and yolks are still soft.
4. Spoon hash onto plates; top with fried egg and garnish with parsley.

pancetta, green onions, sambal oelek, cornflakes, eggs, freshly ground black pepper, fresh parsley, milk

Taken from food52.com/recipes/21657-the-totally-absurd-breakfast-explosion-hash (may not work)