Prep 15 mins
Cook 25 mins
Per Eating Well, "Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top." Their make-ahead tip is to steam your potatoes a day or two in advance if you like.
- 1 lb new potato, scrubbed, halved
- 3 tablespoons extra virgin olive oil, divided
- 1 bunch asparagus, trimmed and cut in 1/2-inch pieces or 1 lb asparagus
- 4 ounces shiitake mushroom caps, sliced (may use any mushrooms you have on hand)
- 1 shallot, minced
- 1 garlic clove, minced
- 1 small onion, coarsely chopped
- 1⁄2 cup chopped jarred roasted red pepper, rinsed
- 1 tablespoon minced fresh sage
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 2 tablespoons fresh chives (to garnish)
- 4 poached eggs (optional)
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.
- Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.
- Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more.
- Divide the hash among 4 plates and top each with a poached egg if you wish.
- Serve sprinkled with chives.