Potato, Asparagus & Mushroom Hash

(recipe from Eating Well magazine)

Serves 4.

1 lb. new or baby potatoes, scrubbed, halved if large
3 Tbsp. olive oil
1 bunch asparagus (about 1 lb.), trimmed and cut into 1/2-inch pieces
4 oz. shitake mushroom caps, sliced
1 shallot, minced
1 clove garlic, minced
1 small onion, coarsely chopped
1/2 cup chopped jarred roasted red peppers, rinsed
1 Tbsp. minced fresh sage
1/2 tsp. salt
1/4 tsp. ground pepper
fresh chives for garnish

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.  Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size.  When cool enough to handle, chop into 1/2-inch pieces.

Heat 1 Tbsp. oil in a large (not nonstick) skillet over medium heat.  Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes.  Remove to a plate.

Add the remaining 2 Tbsp. oil to the pan.  Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes  Return the asparagus mixture to the pan along with the roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more.  Serve sprinkled with chives, if desired.

(This is meant as a breakfast entree, served with toast and topped with an egg.  However, I ate this cold for my lunches, kind of like a potato salad.  It's a tasty combination of vegetables.  Topped with fresh chives, very light and springtime-y.)