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.

​What you need:
​
  • 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 ½-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

What to do:

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 ½-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.

Recipe and Photo from Eating Well Magazine.