Who doesn't love a hash? Make sure to pair with some additional protein to balance out this easy go-to breakfast. In order to reduce some of the fat in this recipe, soft-boil the egg to eliminate the cooking oil. Enjoy!
Serving Size: This recipe makes 6 (5.3 ounce servings) of hash with one egg Macronutrient Balance: 10.1g Protein/ 9.5g Fat/ 25g Carbohydrates
For the hash:
1.5 pounds of multi-colored new potatoes
12 oz asparagus - ends trimmed and the remaining cut into 1 inch pieces
1 medium shallot - chopped
1 Tbsp oil (this recipe uses leftover bacon gat)
1 tsp dried oregano
1/2 tsp paprika
salt and pepper to taste
For the egg:
1/2 tsp oil (this recipe uses ghee)
salt and pepper to sprinkle
Cut potatoes into quarters, place in pot of water and bring to a boil (covered to speed up the cooking time)
While potatoes are coming to a boil, clean asparagus and trim the ends and discard. Cut the asparagus into one inch pieces and set aside.
Chop the shallot and set aside.
Once the potatoes have boiled for a bit and can be poked with a fork, pour into a strainer and run cold water over them.
In a large skillet, heat up 1 Tbsp of bacon grease and add potatoes. Sprinkle with salt and pepper, cover with foil or with lid for 4 minutes and do not mix. Let the potatoes crisp up - if they need additional time after the 4 minutes then mix them around and cook for an additional 2 minutes.
Add shallot and cook for 3-4 minutes or until caramelized
Add asparagus and bring to a high heat and cover with foil/lid for 3-4 minutes or until the asparagus is crispy. Do not overcook as the asparagus needs to hold it's crunchy texture.
Season with oregano, paprika and additional salt and pepper if needed - remove from heat and portion out on a plate.
Once hash is done, heat 1/2 teaspoon of ghee in a pan on medium heat and crack in the egg. Cook sunny side up, or however desired - season with salt and pepper.
Finish the plate by adding the cooked egg on the hash and serve with hot sauce or as is. Enjoy!