Asparagus Hash

This recipe is really like a little shortcut for having less waste with your vegetables. I’m a huge fan of spiralizing foods for pasta, salads, etc. There’s always just a little bit leftover that the spiralizer can’t cut. I hated throwing that away so I decided to keep them for quick sautes or something. I then whipped up this hashbrown recipe the next morning. I had spiralized some zucchini and turnips for pasta and served dinner with a side of roasted potatoes. I had a few potatoes leftover so I added them to the skillet with the leftover veggie pieces plus a few stalks of asparagus. It makes the perfect, filling and quick breakfast! Makes 2 servings

asparagus hash

1 cup diced potatoes
1 cup diced vegetables (zucchini, turnips, etc)
1/2 cup asparagus, chopped
1 Tbsp coconut oil
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp dried rosemary
1/4 tsp dried oregano
In a large skillet, melt coconut oil. Add in potatoes, vegetables and asparagus. Sprinkle with salt, pepper, rosemary and oregano. Saute for about 15 minutes or until vegetables are soft.


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