Potato, Asparagus & Mushroom Hash

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.

Ingredients

4 servings

  • 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 ½-inch pieces
  • 4 ounces shiitake mushroom caps or other mushrooms, sliced
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 small onion, coarsely chopped
    Onions Red
    1 pkg For $5.75
    Thru 03/05
  • ½ cup chopped jarred roasted red peppers, rinsed
  • 1 tablespoon minced fresh sage
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Fresh chives for garnish

Preparation

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  • Ready In

  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 ½-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.
  • Make Ahead Tip: Steam potatoes (Step 1); refrigerate for up to 2 days.

Nutrition information

  • Serving size: about 1¼ 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; 1,073 IU vitamin A; 18 mg vitamin C; 44 mg calcium; 2 mg iron; 492 mg sodium; 777 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Folate (28% dv), Vitamin A (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, 2 fat

Source: eatingwell.com

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