If you follow my other blog, you've heard me rave about this recipe before...but I never actually posted the recipe. So, since it's what is for dinner tonight...and I have to wait for the water to boil...I'll catch you up to speed and you can add the ingredients to your shopping list!
Once again, another recipe from my favorite cookbook (are you seeing a pattern here?)
Potato and Asparagus Hash
Ingredients:
5 cups peeled diced potatoes (1/2 inch cubes)
2 cups chopped fresh asparagus
2 tablespoons vegetable oil
2 cups diced onions (I use one cup of green onions and one cup of yellow onion)
2 garlic cloves, minced or pressed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon fresh dill
3 cups fresh spinach (this is a Popoff family addition to the recipe)
Bring 6 cups of water to a boil
Add the potatoes and cook for 5 minutes until tender but still underdone
Reserve the water and transfer potatoes to a large bowl.
Add asparagus to the still boiling water, cook for 2 to 3 minutes maintaining bright green color
Drain and add to the bowl of potatoes.
Add 1 Tbsp of the oil to a skillet and warm over medium heat
Saute onions, garlic salt and pepper until onions are golden
Add sauteed onions and dill to potatoes and asparagus, stir well
In a large nonstick pan, heat remaining tablespoon of oil.
Fry potato mixture in two batches for 5 to 10 minutes each until potatoes are golden brown.
Toss in spinach for final 1 or two minutes to wilt.
Super yum topped with a perfectly poached egg!*
*reserve the water you used to boil the potatoes and asparagus and you won't have to wait to poach your eggs!
Once again, another recipe from my favorite cookbook (are you seeing a pattern here?)
Potato and Asparagus Hash
Ingredients:
5 cups peeled diced potatoes (1/2 inch cubes)
2 cups chopped fresh asparagus
2 tablespoons vegetable oil
2 cups diced onions (I use one cup of green onions and one cup of yellow onion)
2 garlic cloves, minced or pressed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon fresh dill
3 cups fresh spinach (this is a Popoff family addition to the recipe)
Bring 6 cups of water to a boil
Add the potatoes and cook for 5 minutes until tender but still underdone
Reserve the water and transfer potatoes to a large bowl.
Add asparagus to the still boiling water, cook for 2 to 3 minutes maintaining bright green color
Drain and add to the bowl of potatoes.
Add 1 Tbsp of the oil to a skillet and warm over medium heat
Saute onions, garlic salt and pepper until onions are golden
Add sauteed onions and dill to potatoes and asparagus, stir well
In a large nonstick pan, heat remaining tablespoon of oil.
Fry potato mixture in two batches for 5 to 10 minutes each until potatoes are golden brown.
Toss in spinach for final 1 or two minutes to wilt.
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| This was our first version...before we added the spinach to wilt still yum! |
*reserve the water you used to boil the potatoes and asparagus and you won't have to wait to poach your eggs!
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