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


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.