My love for a good potato hash is well known. I'll gladly whip one up for a leisurely breakfast on the weekend (while in my pajamas, of course). We had a few stalks of asparagus leftover from dinner this week, and they made a great addition to a few roasted potatoes and creamy leeks. Now, you could omit the eggs and use this recipe as a building base for dinner, or top it with a sunny side up egg and a little sriracha for a special breakfast. Either way, add your spring veggies to your breakfast this week, you won't regret it.
Spring Potato Hash
1/2 pound rainbow or red potatoes, cut into 1 inch cubes
3 tablespoons olive oil
1/4 bunch of asparagus, cut into 1 inch pieces
1 leek, diced
2 spring onions, diced
Pre-heat oven to 375 degrees. Place diced potatoes and baking sheet and drizzle with 1 tablespoon olive oil, and salt and pepper, coat evenly. Roast potatoes for 20 minutes, stirring halfway through. Set aside once cooked.
Heat a large skillet over medium-high heat. Add remaining olive oil and leeks and cook until browned, about 5 minutes. Add asparagus and 3/4 the spring onions. Cook for 3 minutes until asparagus has slightly softened. Add cooked potatoes and toss to combine. Serve with your favorite eggs.