Put An Egg On It: Asparagus, Fennel, Potato and Sweet Pepper Hash

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The colors and in this filling and fresh meal are simply beautiful! It's heavy on veggies and light on potato, so you won't get that rock-in-your-gut feeling so common with an overly starchy breakfast or lunch. I've seen lots of hash recipes that require an oven, pre-boiled potatoes, multiple skillets, etc…. This one-pan approach means much less clean-up (er, two-pan ... you'll use a separate one for the egg). It moves quickly once you get going, so I recommend doing all of your vegetable prep before you fire up the stove!

What you'll need:

1/4 cup olive oil, divided
3 cloves garlic, minced
1 tsp dried crushed rosemary
1/4 tsp cayenne pepper (omit this if you don't like heat!)
1/4 tsp salt
1 large or several small potato, cut into 1/2-inch pieces
1 bulb fennel, chopped
Half of a sweet onion, diced
1 pound of asparagus, trimmed and cut into 1-inch pieces
1 large red pepper or 4-5 baby mixed peppers
4 eggs

In a small bowl, combine 2 tbsp olive oil, garlic, rosemary, cayenne pepper and salt. Set aside.

Heat remaining 2 tbsp olive oil in a large, deep skillet. Add potatoes and fennel and cook, stirring frequently, until potatoes are slightly tender (about 10 minutes). Add onion and garlic-rosemary mixture, cook and stir for another 3 minutes.

Add asparagus and red peppers last. Cover and cook, stirring occasionally, until asparagus is bright green and tender enough to pierce with a fork, about 5 minutes. Finally, make your egg (I prefer mine over easy, but a nice fried one with a honkin yellow yolk would be prettier). Dig in! Serves 4.