Fried egg with asparagus-potato hash
Uncooked red potato(es)
1 medium, pierced several times with a fork
4 spear(s), medium, thin or medium, trimmed, diagonally sliced 1/2-inch thick (1/2 cup)
1 small, sliced
1 tsp, chopped
1 large, cooked sunny-side up
- Microwave potato until tender, about 3-4 minutes; cut into small dice.
- Heat oil in a medium nonstick skillet over medium-high heat. Add asparagus and potato; cook, stirring occasionally, until potatoes are browned and asparagus are crisp tender, about 4 minutes. Add scallion and thyme; cook, stirring, until scallion wilts, about 30 seconds. Season with salt and pepper; serve with egg.
- Makes 1 serving.