This recipe happened because I was hungry and broke. I had made pan-roasted chicken breast with oven-roasted sweet potatoes and asparagus for dinner the night before, and had about 1 potato and 5 or 6 stalks of asparagus left over. The potato was already cut into chunks but I cut it into even smaller chunks for the hash. I also had some leftover corn from another night, and some fresh mushrooms. This turned out SO YUMMY I will definitely make it again, maybe even tweaking it some more. I should have taken a picture, it was so pretty...
1In a large skillet (sprayed with non-stick cooking spray) over medium-high heat, saute the onions and mushrooms until the onions are translucent and the mushrooms are softened and starting to brown.
2Add the sweet potato chunks and continue to cook until everything starts to get brown & crusty (brown food tastes good!). Add the asparagus and corn, and all the spices/seasonings. Toss to coat everything and cook a few more minutes to heat everything through.
3Add 1 T. butter or margarine if desired, and stir to combine (this is strictly for the flavor). Turn heat down to Low just to keep warm while you cook your egg.
4To serve, place the hash on the plate, top with your egg, and get to chewin'!
5Wondering what else you could add to this? How about some red or yellow bell peppers, green onions, black beans, sage (fresh would be awesome), parmesan cheese, cheddar cheese, sausage...you could even make this hash with butternut squash! OMG, I'm gonna try it! :-D