Made with asparagus, roasted red pepper, and mushrooms, this hash is fresh and light. Serve with hearty whole-grain toast and an egg or two on top.
Yield: 4 servings, about 1 1/4 cups each
Active Time: 40 minutes
Total Time: 40 minutes
To Make Ahead: Steam potatoes (step 1); refrigerate for up to 2 days.
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
1/2 cup chopped jarred roasted red peppers, rinsed
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh chives (optional)
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.
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. Set aside.
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.
Fat: 11 g fat (2 g sat, 8 g mono)
Cholesterol: 0 mg
Carbohydrate: 29 g
Added Sugars: 0 g
Protein: 5 g
Fiber: 4 g
Sodium: 492 mg
Potassium: 777 mg
Folate: 28% daily value (DV)
Vitamin C: 27% DV
Potassium: 23% DV
Vitamin A: 16% DV
2 carbohydrate servings
Exchanges: 1 starch, 1 vegetable, 2 fat
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