Potato and Asparagus Hash with Fried Egg

Potato and Asparagus Hash with Fried Egg

Makes 4 servings

1/4 cup red onion, finely chopped
1 lb baby potatoes
4 stalks asparagus, cut into 1 inch pieces
2 oz grated cheddar (optional - omit for Paleo or Whole 30)
4 eggs
Olive oil, salt and pepper

In Advance:
In a medium saucepan, cover potatoes with water and bring to a boil. Cook for 10 minutes, then add asparagus and cook for 2 minutes longer. Drain and allow to cool.

Preparation:

  1. Slice or dice the cooled potatoes.
  2. Heat a drizzle of olive oil in a large saute pan over medium high heat. Add the onions and saute until translucent. Add potato slices and saute for a few minutes.
  3. Add asparagus and cook for five minutes longer. Optionally add cheddar and stir until melted.
  4. Transfer hash to bowls for serving and top with fried eggs.

Note - for additional flavor in a whole 30 or paleo option, cook some chopped bacon along with the onion.


Donna W

Donna W


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