POTATO, ASPARAGUS AND MUSHROOM HASH
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.
Provided by januarybride
Categories One Dish Meal
Time 40m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Te Aroha Beamsley
[email protected]This hash was delicious! The potatoes were crispy, the asparagus was tender, and the mushrooms were flavorful. I will definitely be making this again.
Jenish Giri
[email protected]Overall, I thought this hash was pretty good. It was easy to make and the flavors were nice. I would definitely make it again.
Ashley Novara
[email protected]This hash was a bit bland for my taste. I think I would add some more herbs and spices next time.
Cassandra Mokgeseng
[email protected]I'm not a big fan of mushrooms, but I still enjoyed this hash. The potatoes and asparagus were cooked perfectly and the flavors were well-balanced.
Katalaya Tutuvanu
[email protected]This hash was a bit too salty for my taste. I think I would use less salt next time.
Tsotne Tsiskarishvili
[email protected]I followed the recipe exactly and the hash turned out perfect. It was a great way to use up leftover potatoes and asparagus.
Amanda Visser
[email protected]This hash was delicious! The potatoes were crispy, the asparagus was tender, and the mushrooms were flavorful. I will definitely be making this again.
Awas Khan
[email protected]Overall, I thought this hash was pretty good. It was easy to make and the flavors were nice. I would definitely make it again.
alaa Derbas
[email protected]This recipe was a bit too oily for my liking. I think I would use less oil next time.
Niu Sha
[email protected]I'm not a big fan of asparagus, but this hash was still really good. The potatoes and mushrooms were cooked perfectly and the flavors were well-balanced.
Candi Tiller
[email protected]This hash was a bit bland for my taste. I think I would add some more herbs and spices next time.
Semab Bajwa
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually serve it with eggs and toast for breakfast, but it's also great for dinner.
Yoselin Lopez
[email protected]Yum!
Shah8080
[email protected]This hash was easy to make and very flavorful. I used baby potatoes and they cooked perfectly in the time specified. The asparagus and mushrooms also added a nice touch.
basit ali58
[email protected]I followed the recipe exactly and the hash turned out great. The only thing I would change next time is to add a bit more salt and pepper to taste.
Mayar Shandi
[email protected]This potato, asparagus, and mushroom hash was a hit with my family! The flavors were perfectly balanced and the vegetables were cooked to perfection. I especially loved the crispy potatoes and the tender asparagus. I will definitely be making this di