Potato, Asparagus And Mushroom Hash

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

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)

Recipe

• 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.