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.

Jan Ellen Spiegel
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

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.

Reviews (3)

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8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Potato Asparagus & Mushroom Hash This is my favorite breakfast/brunch dish ever. The egg on top is a must. Easy to make wonderful combination of favors. Read More
Rating: 5 stars
Will definitely make this again. Wonderful flavor. Read More
Rating: 5 stars
Even healthier with a couple small changes! 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! Read More
Rating: 3 stars
Good but misleading 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. Read More
Rating: 5 stars
Great for a healthy brunch 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. Read More
Rating: 5 stars
Quick Easy and Delicious Veggie Meal 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! Pros: healthy quick tasty Cons: no leftovers for 2 people Read More
Rating: 4 stars
Delicious Asparagus and mushrooms were on sale so I tried it last night with rotisserie chicken and this morning with eggs. It was good both ways. Pros: Cooked up faster than I thought Read More
Rating: 5 stars
I substituted sweet potatoes and topped the dish with an egg. It tasted amazing! 10/10 Read More