Potato, Asparagus and Mushroom Hash |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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) |
Directions:
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.
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