Potato and Asparagus Hash with Poached Egg

Potato and Asparagus Hash with Poached Egg
Recipe Type: Breakfast
Author: Molly Devine, RD
Serves: 4
  • 1 lb small new potatoes, scrubbed and halved
  • 2 Tbsp olive oil
  • 1/2 small onion, chopped
  • 1 tsp dried thyme
  • 1 tsp fennel seed (optional)
  • 1 bunch (1 lb) asparagus, rough ends trimmed off and cut into 1/2-in segments
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • Freshly ground pepper, to taste
  • 4 eggs
  • 4 oz shredded reduced fat cheese
  1. Chop potatoes into 1/2-in pieces.
  2. Heat 2 Tbsp oil in large nonstick skillet over medium high heat. Add chopped potatoes, onion and dried herbs and saute 5 minutes. Add asparagus pieces and minced garlic and saute another 5 minutes, or until potatoes and asparagus begin to brown and are tender. Add salt and pepper and continue to cook, scraping up browned bits in the pan until golden brown.
  3. Crack each egg on top of cooked veggies, leaving enough space in between so that they stay separate. Cover pan with lid and cook 5 min or until eggs are cooked through. Sprinkle cheese over hash and eggs, cover and cook until melted, about another 2-3 minutes. Serve with salsa, if desired.
Serving size: 1/2 cup hash; 1 egg Calories: 295 Fat: 10g Carbohydrates: 27g Sugar: 1g Sodium: 376mg Fiber: 5g Protein: 17g
1 Protein 1 Starch 1 Vegetable 1 Healthy Fat