Potato, Asparagus & Mushroom Hash
Source of Recipe
K.arlette2011
List of Ingredients
Potato, Asparagus & Mushroom Hash
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
Recipe
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.
Nutritional Information
Calories239
Fat11 g
Saturated fat2 g
Cholesterol0 g
Carbohydrates29 g
Dietary fiber4 g
Protein5 g
Sodium492 g
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