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Easy Eats

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Easy Eats > Potato, Asparagus & Mushroom Hash
Potato, Asparagus & Mushroom Hash
Potato, Asparagus & Mushroom Hash Potato, Asparagus & Mushroom Hash
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.
SERVES: 4
PREP TIME: 6 Minutes
COOK TIME: 15 Minutes
Ingredients

1 pound new or baby potatoes, scrubbed, halved in large
3 tablespoons extra-virgin olive oil, divided
1 bunch asparagus (about 1 pound), trimmed and cu in 1/2-inch pieces
4 ounces shiitake mushrooms caps, or other mushrooms sliced
1 shallot, minced
1 clove garlic, minced
1 small onion, coarsely shopped
1/2 cup chopped jarred roasted red peppers, rinsed
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/4 teaspoon McCormick Black Pepper, ground
fresh chives, for garish, optionial

Directions
Step 1  Step 1:
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.
 
Step 2  Step 2:
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.
 
Step 3  Step 3:
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.
 

Serving Suggestion:

Nutritional Analysis (per serving)


Courtesy of McCormick

Easy Eats
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$2.99
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