Amarante
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 Thu, Oct 29 2020, 4:34 pm
This was quite good and easy since it combined the carb with the veggies but a bagged green salad would complement and add additional veggies.
Yukon Gold potatoes would work well.
Red Potato and Vegetable Hash
Excerpt From: Johnnie Gabriel - Second Helpings.
1 (2-pound) bag red potatoes
1 bunch asparagus
2 tablespoons olive oil
Salt and pepper to taste
½ cup small-diced* yellow onion
½ cup small-diced red pepper
½ cup small-diced yellow pepper
½ cup small-diced green pepper
1 cup yellow corn kernels
Place whole, unpeeled potatoes in a medium saucepan and cover with water. Bring to a boil and boil for 5 minutes, cooking until al dente.** Drain potatoes in a colander and set aside to cool.
Bring a medium saucepan filled about three-fourths full of water to a rolling boil. Drop the asparagus in and lightly blanch for about 1 minute. Rinse in cold water, drain, and set aside. - I microwaved the asparagus
Cut the potatoes into a ¼-inch dice. Heat a large skillet on high until hot and add the olive oil. Add the potatoes and sauté until they have a nice brown color. Don’t stir too much or they will get mushy instead of browning. Add salt and pepper to taste.
When the potatoes are browned, turn the heat down to medium and add the diced onion to the pan. Sauté the onions and potatoes until the onions are translucent, about 5 minutes.
While the potatoes and onions are cooking, cut the cooled asparagus spears on the diagonal into 1½-inch pieces.
When the potato and onion mixture is ready, add the peppers, asparagus, and corn. Sauté and stir just enough to slightly cook the added vegetables and heat them through (peppers cook really fast). Taste and add more salt and pepper, if needed. Serve immediately.
* Cubed into ¼-inch pieces.
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