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Potato and Asparagus Hash
Crispy baby red potatoes and sautéed vegetables combine in this hash that’s oh-so-simple but tastes oh-so-good and is versatile enough work for any meal of the day.
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Recipe - Stillwater Wine & Spirits
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Potato and Asparagus Hash
Prep Time15 Minutes
Servings6
Cook Time35 Minutes
0
Ingredients
3 Tbsp Extra Virgin Olive Oil
1/2 cup chopped yellow onion
1/2 cup chopped red bell peppers
1 Tbsp chopped garlic
1 lb cooked and cubed baby red potatoes
1 lb fresh asparagus trimmed, cut into 1-inch pieces
2 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1/4 cup shredded parmesan cheese
poached eggs optional
Directions
  1. In a large skillet, heat oil over medium heat. Add onions, peppers and garlic. Sauté until onions are softened (about 3-5 minutes).
  2. Add potatoes; salt and pepper to taste. Sauté 5 minutes. Add asparagus, thyme and rosemary; continue sautéing until desired doneness and potatoes are slightly browned.
  3. Sprinkle with cheese and serve with poached eggs, if desired.
15 minutes
Prep Time
35 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
3 Tbsp Extra Virgin Olive Oil
Not Available
1/2 cup chopped yellow onion
Not Available
1/2 cup chopped red bell peppers
Not Available
1 Tbsp chopped garlic
Not Available
1 lb cooked and cubed baby red potatoes
Not Available
1 lb fresh asparagus trimmed, cut into 1-inch pieces
Not Available
2 tsp chopped fresh thyme
Not Available
1 tsp chopped fresh rosemary
Not Available
1/4 cup shredded parmesan cheese
Not Available
poached eggs optional
Not Available

Directions

  1. In a large skillet, heat oil over medium heat. Add onions, peppers and garlic. Sauté until onions are softened (about 3-5 minutes).
  2. Add potatoes; salt and pepper to taste. Sauté 5 minutes. Add asparagus, thyme and rosemary; continue sautéing until desired doneness and potatoes are slightly browned.
  3. Sprinkle with cheese and serve with poached eggs, if desired.