Asparagus Mushroom Potato Hash

Asparagus Mushroom Potato Hash by Alison's AllspiceFor all of you that love asparagus as much as I do, lets try some for breakfast!  I serve this asparagus mushroom potato hash with sunny side up eggs for a filling breakfast that is full of veggies.

How often do you eat veggies for breakfast?  Eating your vegetables at breakfast is a great way of incorporating more of them into your diet.  Veggies for breakfast is definitely something that I don’t do often enough.

Asparagus Mushroom Potato Hash by Alison's Allspice Asparagus Mushroom Potato Hash by Alison's Allspice I guess the reason I don’t have veggies for breakfast often is because I only cook for breakfast on the weekend.  If you are a smoothie person, blending veggies into your breakfast isn’t hard, but….  I’m not a smoothie girl.

I am totally a hash girl, however.  This is my ideal breakfast.  Potatoes and eggs, loaded with even more delicious veggies!  Serve with salsa, and you have won my heart. ♥

Variations to the Asparagus Mushroom Potato Hash recipe:

  1. You could easily stretch this meal into 4 portions by making an extra egg.  Each portion will be smaller, of course.
  2. Swap out the veggies for others that are in season.  You can make hash in a huge variety of ways.  I love to add sweet potatoes to my hash, like in this recipe.
  3. Make it vegan: try a tofu scramble instead of the eggs to add lean protein.

Asparagus Mushroom Potato Hash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 3 servings
Ingredients
  • 1 jumbo, or 2 medium potatoes, diced
  • Splash olive oil
  • ½ cup onion, diced
  • 8 oz mushrooms, sliced
  • Salt and pepper to taste
  • 2 cup trimmed, diced asparagus
  • 2 garlic cloves, minced
  • Pinch red pepper flake (or more to taste)
  • 3 large eggs
Instructions
  1. In a large heavy bottomed skillet, combine potatoes with olive oil and cook over medium heat until the potatoes start to turn golden brown, 5-10 minutes.
  2. Mix in onion and mushrooms, and season to taste with salt and pepper. Cook another 5 minutes, or until the mushrooms liquid has evaporated, and the potatoes are almost finished.
  3. Mix in asparagus and cook another 2 minutes, or until the asparagus is bright green, and the potatoes are tender.
  4. Mix in garlic and red pepper flake. Remove from pan and wipe pan clean. Cook eggs in the skillet to your desired degree of doneness (I like a runny yolk).
  5. Serve one egg with a third of the hash.

Asparagus Mushroom Potato Hash by Alison's Allspice, vegetarian breakfast recipe, asparagus recipe, mushroom recipe, asparagus breakfast recipe

 

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