Name: Potato, Asparagus & Mushroom Hash
Cook time: 40 min
Total time: 40 min
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; 0.5 cup chopped jarred roasted red peppers, rinsed; 1 tablespoon minced fresh sage; 0.5 teaspoon salt; 0.25 teaspoon freshly ground pepper; Fresh chives for garnish

Potato, Asparagus & Mushroom Hash

5.0

(4)

4 Reviews

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.

By Jan Ellen Spiegel

Updated on July 27, 2018

Cook Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

4 servings, about 1 1/ cups each

Nutrition Profile:

High Fiber Dairy-Free Gluten-Free Vegetarian Vegan Healthy Immunity Low Added Sugars

Jump to Nutrition Facts

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
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

Directions

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.
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 (per serving)

239	Calories
11g	Fat
30g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 1/4 cups
Calories 239
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 4g	15%
Total Sugars 4g
Protein 5g	11%
Total Fat 11g	14%
Saturated Fat 2g	8%
Vitamin A 1073IU	21%
Vitamin C 18mg	19%
Folate 112mcg	28%
Sodium 492mg	21%
Calcium 44mg	3%
Iron 2mg	9%
Magnesium 43mg	10%
Potassium 777mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.