Asparagus Potato Hash with Sunny Side Up Egg

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 

Ingredients: 

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)

• 1 egg

• salt and pepper to sprinkle

Instructions:

1. Cut potatoes into quarters, place in pot of water and bring to a boil (covered to speed up the cooking time)

2. 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. 

3. Chop the shallot and set aside. 

4. 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. 

5. 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. 

6. Add shallot and cook for 3-4 minutes or until caramelized

7. 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. 

8. Season with oregano, paprika and additional salt and pepper if needed - remove from heat and portion out on a plate. 

9. 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.

10. Finish the plate by adding the cooked egg on the hash and serve with hot sauce or as is. Enjoy!

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