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

Posted in Breakfast, Cookbook, Eggs, Hash, Vegetables
One comment on “Veggie Hash with Eggs
  1. d'Illyria's says:

    Shred the potatoes right into a bowl full of water and let them soak, drain and rinse and repeat (the drain and rinse) again with fresh water before drying them. It’s like rice, if you remove the starch you will get crispy hash browns.