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)
Olive oil, salt and pepper
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.
- Slice or dice the cooled potatoes.
- 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.
- Add asparagus and cook for five minutes longer. Optionally add cheddar and stir until melted.
- 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.