Potato Asparagus and Mushroom Hash
Elevate your breakfast or brunch game with this vibrant and hearty Potato Asparagus and Mushroom Hash. Featuring crispy, golden-brown russet potatoes, tender asparagus spears, and earthy baby bella mushrooms, this recipe offers a medley of textures and flavors that are perfectly balanced with the aromatic kick of garlic and a hint of red chili flakes. Sautéed in a combination of olive oil and butter, the hash achieves a beautiful depth of flavor, while fresh parsley provides a refreshing finish. Ready in just 40 minutes, this easy skillet dish is a versatile option that can be served as a standalone vegetarian meal or paired with eggs for a filling start to your day. Perfect for weekday breakfasts or weekend brunch, this hash is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 1 bunch Asparagus
- 8 ounces Baby bella mushrooms
- 1 medium Yellow onion
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Red chili flakes
Instructions
Wash, peel (optional), and dice the potatoes into 1/2-inch cubes. Set aside in a bowl of cold water to prevent discoloration.
Trim the woody ends off the asparagus and cut the spears into 1-inch pieces.
Clean the mushrooms with a damp paper towel and slice them thinly.
Finely dice the yellow onion and mince the garlic cloves.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil and 1 tablespoon of butter.
Drain and pat the potatoes dry with a clean towel. Add them to the skillet in a single layer. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then cook for 10-12 minutes, stirring occasionally, until they are golden brown and crispy. Remove the potatoes from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened.
Add the asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until bright green and tender-crisp.
Stir in the mushrooms and cook for another 4-5 minutes, until they release their moisture and turn golden brown.
Add the minced garlic, red chili flakes, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 1 minute until fragrant.
Return the potatoes to the skillet and toss everything together. Cook for 1-2 minutes until warmed through.
Garnish the hash with freshly chopped parsley and serve hot. Enjoy your Potato Asparagus and Mushroom Hash as a standalone dish or with eggs for a complete meal.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.3 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
