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Potato, Asparagus & Mushroom Hash

Potato, Asparagus & Mushroom Hash
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WebMD Recipe from

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.

Prep: 40 minutes | Total Time: 40 minutes
  • 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
  • shallot, minced
  • 1 clove
    garlic, minced
  • small onion, coarsely chopped
  • 1/2 cup
    chopped jarred roasted red peppers, rinsed
  • 1 tablespoon
    minced fresh sage
  • 1/2 teaspoon
  • 1/4 teaspoon
    freshly ground pepper
    Fresh chives, for garnish
  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. Remove to a plate.
  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.


Nutritional Information

Makes: 4 servings, about 1 1/4 cups each
  • Calories239
  • Fat11 g
    • Saturated fat2 g
  • Cholesterol0 mg
  • Carbohydrates29 g
    • Dietary fiber4 g
  • Protein5 g
  • Sodium492 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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