Potato, Asparagus And Mushroom Hash Recipe

Name: Potato, Asparagus And Mushroom Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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.
2
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.
3
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.
4
Divide the hash among 4 plates and top each with a poached egg if you wish.
5
Serve sprinkled with chives.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Potato, Asparagus And Mushroom Hash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Asparagus And Mushroom Hash

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