Best Potato Asparagus Mushroom Hash Recipes

Potato, Asparagus and Mushroom Hash image

Provided by januarybride

Time 40m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 13

1 lb new potato, scrubbed, halved
3 tablespoons extra virgin olive oil, divided
1 bunch asparagus, trimmed and cut in 1/2-inch pieces or 1 lb asparagus
4 ounces shiitake mushroom caps, sliced (may use any mushrooms you have on hand)
1 shallot, minced
1 garlic clove, minced
1 small onion, coarsely chopped
1/2 cup chopped jarred roasted red pepper, rinsed
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons fresh chives (to garnish)
4 poached eggs (optional)

Steps:

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.
Divide the hash among 4 plates and top each with a poached egg if you wish.
Serve sprinkled with chives.

Potato, Asparagus & Mushroom Hash image

Provided by @MakeItYours

Number Of Ingredients 12

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 for garnish

Steps:

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