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1 pound new or baby potatoes, scrubbed, halved if large
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3 tablespoons extra-virgin olive oil, divided
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1 bunch asparagus (about 1 pound), trimmed and cut in 1/2-inch pieces
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4 ounces shiitake mushroom caps or other mushrooms, sliced
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1 shallot, minced
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1 clove garlic, minced
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1 small onion, coarsely chopped
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½ cup chopped jarred roasted red peppers, rinsed
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1 tablespoon minced fresh sage
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½ teaspoon salt
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¼ teaspoon freshly ground pepper
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Fresh chives for garnish
Potato Asparagus & Mushroom
Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast for an easy vegan breakfast or with an egg on top for a vegetarian take.
Nutrition Information
227
Calories
45g
Carbohydrates
12g
Protein
223mg
Potassium
8g
Fiber
15g
Sugar
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