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Potato, Asparagus & Mushroom Hash

  • 40 m
  • 40 m
Jan Ellen Spiegel
“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.”


    • 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
    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019