Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, March/April 2012


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

about 1 1/4 cups
239 calories; protein 5.4g; carbohydrates 29.5g; dietary fiber 4.1g; sugars 3.8g; fat 11g; saturated fat 1.5g; vitamin a iu 1073.1IU; vitamin c 17.5mg; folate 112.4mcg; calcium 44.4mg; iron 1.7mg; magnesium 42.5mg; potassium 776.5mg; sodium 492.1mg; thiamin 0.2mg.

1 starch, 1 vegetable, 2 fat