Ingredients

Scale

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)

Instructions

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.
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.
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!

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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