Baby asparagus breakfast hash

Years ago I lived in a house that was around the corner and down the street from a great little restaurant.

The name of the restaurant was Late For The Train. It was a darling little bistro that had tons of booths (which I love) and a big outdoor patio.

The food they served up was simple and bursting with flavor. I don't remember ever having a bad meal there. But the one thing I loved the most was their country potatoes. 

These potatoes were crunchy on the outside and tender on the inside. But how well they were cooked was not the best part. 

The best part was the flavor which was salty and slightly sweet and something else I could never quite put my finger on.

I have been trying to recreate them for years. But this morning? This morning I got it just right!

And, yes, I am going to give you the recipe :-)

I took the liberty of dressing up the potatoes with some baby asparagus and some shredded chicken but these potatoes would shine just as well on their own.

I enjoyed my hash with an orange and a mug of coffee.

The mug was a gift from one of my sister's and it has these adorable kitties waving.

Ok, here comes the recipe.


Baby Asparagus Hash (aka. the perfect country potato recipe)

Serves 1

Ingredients:

1 large Yukon gold potato, cut into cubes
1/4 of a yellow onion, chopped
1/4 cup of cooked shredded chicken
1/2 cup of baby asparagus
1/2 tsp. of coconut oil
1 1/2 Tbsp. of soy sauce

Instructions:

Place the cubed potato into a steamer and let it cook until tender (about 8-10 minutes). 

While the potatoes steam, add 1/2 of the coconut oil to a skillet and saute the onions until they just begin to caramelize. Do not let them completely caramelize as this will make the dish too sweet.

Remove the onions from the pan and set aside. 

When the potatoes have about 3-5 more minutes to cook, toss in the baby asparagus. Leave the asparagus whole for this step (this will make it easier to pull out later). When the asparagus looks bright green and still has some crunch, remove them from the steamer with tongs and cut them into 1" long pieces and add them to the onions.

When the potatoes are almost tender, remove them from the steamer. Add the remaining coconut oil to the skillet (you may need more oil if your pan is not well seasoned) and place the potatoes in one layer in the skillet. 

Let the potatoes brown over medium heat. When the first side is browned, flip them and let them continue to cook. 

When both sides are browned to your liking, add back in the onions, asparagus, shredded chicken and the soy sauce. Toss until everything is well coated with the soy sauce.  Cover the pan, turn the heat to low and let cook for another 2-3 minutes.

Plate your hash and enjoy!!