Potato, Asparagus And Mushroom Hash

• 1 lb new potato, scrubbed, halved
• 3 tablespoons extra virgin olive oil, divided
• 1 bunch asparagus, trimmed and cut in 1/2-inch pieces or 1 lb asparagus
• 4 ounces shiitake mushroom caps, sliced (may use any mushrooms you have on hand)
• 1 shallot, minced
• 1 garlic clove, minced
• 1 small onion, coarsely chopped
• 1/2 cup chopped jarred roasted red pepper, rinsed
• 1 tablespoon minced fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons fresh chives (to garnish)
• 4 poached eggs (optional)

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.
2. Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.
3. Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more.
4. Divide the hash among 4 plates and top each with a poached egg if you wish.
5. Serve sprinkled with chives.

new potato, extra virgin olive oil, asparagus, shiitake mushroom, shallot, garlic, onion, red pepper, fresh sage, salt, fresh ground pepper, fresh chives, eggs

Taken from www.food.com/recipe/potato-asparagus-and-mushroom-hash-498483 (may not work)