Pan roasted potato, asparagus & green pepper hash topped with a poached egg and mango relish
In small bowl combine all ingredients for mango relish and stir to combine. Set aside.
Bring medium saucepan filled with salted water to a boil. Add asparagus and blanch for 3 minutes. Immediately drain and submerged in ice water to stop the cooking. Set aside.
In medium saucepan placed diced potatoes and cover with salted water. Bring to a boil and cook 8-10 minutes or until potatoes yield to a knife inserted. Drain potatoes and set aside.
Heat a large cast iron skillet to medium high heat. Add 1 tablespoon of butter and 1 teaspoon of olive oil. To pan add green peppers, leeks, and 1/8 teaspoon salt. Cook until leeks and peppers begin to soften. Add garlic and continue to cook 1 minutes longer. Remove vegetables with a slotted spoon to a bowl and set aside.
Add remaining butter and olive oil to cast iron skillet. Add potatoes in single layer. Cook undisturbed for 4 minutes. Flip potatoes over and season with chili powder, 1/4 teaspoon salt, & black pepper. Continue to cook for 3 minutes. Add reserved drained asparagus, and green pepper mixture to the potatoes. Stir once to combine and cook for 2-3 minutes or until vegetables are warmed through. Keep warm while you cook your eggs.
Bring medium saucepan of water to a simmer. Add vinegar and stir. Crack each egg into a ramekin. Slowly slide eggs into simmering water. Cook for 3-4 minutes. Remove with a slotted spoon onto a paper towel lined plate.
Divide hash mixture between 4 serving plates. Top each plate with poached egg and mango relish. Serve immediately.