Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast for an easy vegan breakfast or with an egg on top for a vegetarian take. Source: EatingWell Magazine, March/April 2012

Jan Ellen Spiegel
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Tips

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

Nutrition Facts

239 calories; 11 g total fat; 1.5 g saturated fat; 492 mg sodium. 777 mg potassium; 29.5 g carbohydrates; 4.1 g fiber; 4 g sugar; 5.4 g protein; 1073 IU vitamin a iu; 18 mg vitamin c; 112 mcg folate; 44 mg calcium; 2 mg iron; 42 mg magnesium;

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/26/2017
Will definitely make this again. Wonderful flavor. Read More
Rating: 5 stars
04/06/2014
Even healthier with a couple small changes! I used a nonstick pan lowered the olive oil and took out the potatoes. It then becomes the perfect spring brunch side dish and it's less than 100 calories per serving! Read More
Rating: 5 stars
05/01/2012
Quick Easy and Delicious Veggie Meal The flavor of this dish was incredible! To cut down on cooking time I microwaved my potatoes about 6 minutes until tender. I also used 1/2 tsp. dried ground sage instead of fresh and that was more than enough. I will most definitely make this again. My husband and I had just the hash for dinner (no egg or toast) and didn't have any leftovers. It was that good! Pros: healthy quick tasty Cons: no leftovers for 2 people Read More
Advertisement
Rating: 5 stars
04/28/2012
Potato Asparagus & Mushroom Hash This is my favorite breakfast/brunch dish ever. The egg on top is a must. Easy to make wonderful combination of favors. Read More
Rating: 5 stars
03/18/2012
Great for a healthy brunch This was a keeper. I volunteered to host a surprise brunch for a friend who is an extreme healthy eater and this both met his criteria and wowed the other guests. It was full of easy ingredients to find in the spring was easy to makem other than there being quite a bit of chopping and very flexible -- next time I may try different veges and different mushrooms. The only last minute part was frying eggs to go on top -- about 5 minutes for 8 people. For the person concerned about the egg the articls that accompanies it in the magazine shows a picture of it as served by a local farmer's market breakfast and the description here mentions the egg. To me it's not hash without an egg and the egg definitely contributed positively to this dish. Read More
Rating: 3 stars
03/03/2012
Good but misleading This looks delicious and I plan to make it soon however the picture shows an egg on top of the hash but there is no egg in the ingredient list. I assume then that the calorie and nutrition information does not include the egg. Very misleading and disappointing. Read More
Advertisement
Rating: 4 stars
03/03/2012
Delicious Asparagus and mushrooms were on sale so I tried it last night with rotisserie chicken and this morning with eggs. It was good both ways. Pros: Cooked up faster than I thought Read More