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.
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.
