Mushroom Asparagus Hash

A healthier hash with so many colors and flavors! There are earthy baby portabella mushrooms, tender crisp asparagus, onions and sweet peppers, juicy tomatoes and of course potatoes too. Top it all off with a little cheese and an egg and you have a hearty, healthy, well rounded breakfast. Keep it vegetarian or add a little bacon or ham if you prefer.

Hash is one of my comfort foods, but I love to add whatever veggies I happen to have on hand to the potatoes. This time of year I have asparagus from my mom and dad’s garden (although the asparagus is starting to taper off) and asparagus pairs SO well with mushrooms, I just had to throw them both in my hash.

I’ve needed a lot of comfort lately. Last month I got the distinct impression that I was the next person targeted to be laid off at work and I was really stressed. (There have been layoffs happening here and there.) Lo and behold I was right. By the end of the month, I was gone. It’s funny but now that it’s over, it feels like a relief. The waiting for it to happen was the hard part!

So now begins the search for a new work home. I will miss the good friends I made there, but many of them have already moved on and I still keep in touch with them. I will miss teaching the cooking classes, too, but now I am teaching cooking classes at Plum’s Cooking Co. and I really love it there. Part of me wonders if I should retire or write a cookbook. I like the cookbook idea, but I’m not ready to retire quite yet. I briefly toyed with the idea of opening a restaurant, but that’s a lot of work and it’s risky and I would be tied to it 7 days a week all year round. I don’t want that. I want to be able to take time off and travel and enjoy life. Keep your fingers crossed for me!

Meanwhile, let’s have a good breakfast, shall we?

Mushroom Asparagus Hash

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 - 6 servings (or more) 1x

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Ingredients

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• 2 Tablespoons bacon butter (rendered fat from baking bacon), butter or olive oil
• 2 medium golden or red potatoes, chopped into small pieces
• 1 medium onion (white, yellow, red or vidalia), peeled & chopped
• About 1 lb. fresh asparagus spears, cleaned and chopped into small pieces
• 8 oz. baby portabella mushrooms, sliced
• 4 – 6 mini sweet peppers or 1 bell pepper (red, yellow or green), seeded and chopped
• Several sweet cherry or grape tomatoes, chopped
• Red Robin seasoning (or your favorite seasoned salt) and freshly ground pepper, to taste

For the top: shredded cheese and egg (optional)

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Instructions

1. In a large frying or saute pan, melt the butter or oil over medium heat until bubbly. Add the potatoes, cover and let cook, uncovering and stirring occasionally, for several minutes or until the potatoes are browned and cooked to tender in the middle.
2. Stir in the onion and cook uncovered, stirring frequently, until the onion is soft and translucent, then add the asparagus, mushrooms and peppers. Cover and cook for a few minutes, stirring occasionally, until the mushrooms are tender and the asparagus is bright green and crisp tender. Stir in the tomatoes and sprinkle with a bit of seasonings and fresh ground pepper, taste and add more if needed. When seasoned to your liking, if desired, sprinkle with cheese, cover, reduce heat to low and let cook until the cheese is melted and bubbly.
3. Cook egg(s) for each eater if desired, spooning the hash onto a plate and then sliding an egg (or two) on top of each serving. Enjoy!

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Notes

Add chopped, cooked bacon or ham if you want some meat in your hash.

This makes a good-size batch of hash! It’s enough for breakfast for me for an entire week. I store leftovers in a covered container in the fridge and heat a single portion up in the microwave each day. It warms up beautifully!

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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