Potato, Asparagus, and Mushroom Hash

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.

Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot, and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.

Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt, and pepper; cook, stirring, until heated through, about 1 minute more. Serve sprinkled with chives, if desired.

Exchanges: 1 starch, 1 vegetable, 2 fat Nutrition Bonus: Folate (28% daily value), Vitamin C (27% dv), Potassium (23% dv), Vitamin A (16% dv) Carbohydrate Servings: 2