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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Wash, peel (optional), and dice the potatoes into 1/2-inch cubes. Set aside in a bowl of cold water to prevent discoloration.

Step 2

Trim the woody ends off the asparagus and cut the spears into 1-inch pieces.

Step 3

Clean the mushrooms with a damp paper towel and slice them thinly.

Step 4

Finely dice the yellow onion and mince the garlic cloves.

Step 5

Heat a large skillet over medium heat and add 2 tablespoons of olive oil and 1 tablespoon of butter.

Step 6

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.

Step 7

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened.

Step 8

Add the asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until bright green and tender-crisp.

Step 9

Stir in the mushrooms and cook for another 4-5 minutes, until they release their moisture and turn golden brown.

Step 10

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.

Step 11

Return the potatoes to the skillet and toss everything together. Cook for 1-2 minutes until warmed through.

Step 12

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

Serving size	(1335.7g)

Amount per serving	% Daily Value*
Calories	1177.4

Total Fat 55.5g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 4.2g
Cholesterol 31mg	0%
Sodium 2467.2mg	0%
Total Carbohydrate 151.2g	0%
Dietary Fiber 22.4g	0%
Total Sugars 22.9g
Protein 31.7g	0%

Vitamin D 15.9IU	0%
Calcium 239.4mg	0%
Iron 17.0mg	0%
Potassium 5012.0mg	0%

*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.

Source of Calories

Fat: 40.6%

Protein: 10.3%

Carbs: 49.1%