Veggie Hash with Eggs

Veggie Hash
Makes 2-4 serving, depending on how hungry you are.  The picture shows two servings, on a 10″ plate.

8 ounces shredded potatoes
1 bunch (approxmately 1 pound) fresh asparagus, cut into  1/2 inch pieces
8 ounces fresh mushrooms, sliced
1 medium onion, diced
2 cloves garlic, crushed and minced
1 tablespoon olive oil, divided
Black pepper to taste
Seasoning of your choice (I used Penzey’s Sunny Paris.)

1.  Heat a large non-stick skillet. Add 1 tsp olive oil, the asparagus, mushrooms.  Saute over medium-high heat until the mushrooms begin to brown.
2.  Remove veggies from heat, set aside, cover to keep warm.
3.  Add the remaining olive oil, and over medium-high heat, add the onions.  Saute for 2-3 minutes, and add the garlic, saute for an additional minute.
4.  Add the shredded potatoes.  Gently toss (to prevent mashing the potatoes) until the onions begin to brown (another 3-4 minutes.)
5.  Return all veggies to skillet, toss to mix.
6.  Serve with eggs prepared as you like them.

Nutritional Data (for one serving of hash only, without the eggs):
Calories:  102
Fat:            3.8g
Sat fat:       0.6g
Chol:            0mg
Sodium:    163mg
Carbs:     14.7g
Fiber:        3.3g
Protein:     4.2g