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Potato, Asparagus & Mushroom Hash

:  March/April 2012

Your rating: None Average: 4.4 (19 votes)

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.


Potato, Asparagus & Mushroom Hash Recipe

Makes: 4 servings, about 1 1/4 cups each

Active Time:

Total Time:

Nutrition Profile

Healthy weight | Heart healthy | High fiber | High potassium | Low calorie | Low cholesterol | Low saturated fat | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 239 calories; 11 g fat ( 2 g sat , 8 g mono ); 0 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 492 mg sodium; 777 mg potassium.

Nutrition Bonus: Folate (28% daily value), Vitamin C (27% dv), Potassium (23% dv), Vitamin A (16% dv)

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 vegetable, 2 fat


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Recipe Categories

Style/Theme
Budget
Comfort foods
Entertaining, casual
Vegan
Vegetarian
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Vegetarian, other
Type of Dish
Main dish, vegetarian
Preparation/ Technique
Saute
Steam
Ethnic/Regional
American
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Meal/Course
Breakfast
Brunch
Dinner

Season
Spring
Summer
Holiday
Easter
Father's Day
Mother's Day
Publication
March/April 2012
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