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.