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!
Potato, Asparagus & Mushroom Hash
From EatingWell: March/April 2012
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.
6 Reviews for Potato, Asparagus & Mushroom Hash
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!
This is my favorite breakfast/brunch dish ever. The egg on top is a must. Easy to make, wonderful combination of favors.
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.
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.