For 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.
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:
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You could easily stretch this meal into 4 portions by making an extra egg. Each portion will be smaller, of course.
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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.
- Make it vegan: try a tofu scramble instead of the eggs to add lean protein.
Asparagus Mushroom Potato Hash
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 3 servings
- Category: Breakfast
Ingredients
- 1 jumbo, or 2 medium potatoes, diced
- Splash olive oil
- 1/2 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
- 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.
- 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.
- Mix in asparagus and cook another 2 minutes, or until the asparagus is bright green, and the potatoes are tender.
- 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).
- Serve one egg with a third of the hash.
