Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Ted and I added smoked turkey sausage but it would have been good with eggs served on top too! The recipe was quick to make and basically all in one skillet.
Serves 4, each serving 1 1/4 cup 35 minutes to prepare
- 1 pound new or baby potatoes, scrubbed, halved if large
- 3 tablespoons extra-virgin olive oil, divided
- 1 bunch asparagus (about 1 pound), trimmed and cut in 1/2-inch pieces
- 4 ounces shiitake mushroom caps or other mushrooms, sliced
- 1 shallot, minced
- 1 clove garlic, minced
- 1 small onion, coarsely chopped
- 1/2 cup chopped jarred roasted red peppers, rinsed
- 1 tablespoon minced fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Fresh chives for garnish.
I added one pound of smoked turkey sausage but it did not call for it.
- 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. Serve sprinkled with chives, if desired.
- Serving size: about 1 1/4 cups
- Per serving: 239 calories; 11 g fat(2 g sat); 4 g fiber; 29 g carbohydrates; 5 g protein; 112 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 1073 IU vitamin A; 18 mg vitamin C; 44 mg calcium; 2 mg iron; 492 mg sodium; 777 mg potassium