Potato Asparagus Breakfast Hash

Potato Asparagus Breakfast Hash
Recipe type: Breakfast
Cuisine: No Meat
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
A delicious breakfast hash featuring young (thin) asparagus heads.
  • 1 bunch thin asparagus
  • ½ yellow onion, chopped
  • ½ green pepper, chopped
  • ¼ cup butter
  • 2 packages (20 ounces each) refrigerated shredded hash brown potatoes
  • 12 large eggs, lightly beaten
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  1. Trim asparagus to ½ original length, discarding thicker stem pieces. Cut remaining asparagus into 1 inch lengths.
  2. Dice onion and pepper.
  3. Preheat a 12 inch dutch oven over medium heat (12 coals if using charcoal). Melt butter, then add all vegetables. Cook, uncovered, over medium heat for 15-20 minutes. Turn once only to allow potatoes to brown slightly.
  4. Push potato mixture to the corners of the pan. Pour beaten eggs into center of pan and cook while stirring until completely set, but not dry.
  5. Season with salt and pepper. Mix eggs and potatoes to combine. Top with shredded cheese.
  6. If cooking with coals, remove bottom heat, cover, and place 15 coals on top. If cooking on stovetop, reduce heat and cover. Cook for 1-2 minutes or until cheese is melted.


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