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vegetable hash with mango relish
Vegetable Hash with Mango Relish
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Pan roasted potato, asparagus & green pepper hash topped with a poached egg and mango relish

Course: Breakfast
Cuisine: American
Keyword: asparagus, breakfast, eggs, green pepper, hash, vegetables, vegetarian
Servings: 4 people
Author: MacKenzie
Mango Relish
  • 1 large mango peeled, diced
  • 1 medium shallot minced
  • 2 teaspoons fresh mint finely chopped
  • 1/2 teaspoon lime zest
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon olive oil
Vegetable Hash
  • 2 cups asparagus trimmed and chopped
  • 3 tablespoons unsalted butter divided
  • 2 teaspoons olive oil divided
  • 2 large green bell peppers diced
  • 2 medium leeks sliced/white& light green part only
  • 1/8 teaspoon kosher salt
  • 2 cloves garlic minced
  • 8-10 medium red potatoes scrubbed clean/large diced
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
Poached Eggs
  • 1 tablespoon white distilled vinegar
  • 4 large eggs
Mango Relish
  1. In small bowl combine all ingredients for mango relish and stir to combine.  Set aside.

Vegetable Hash
  1. 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. 

  2. 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.  

  3. 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.

  4. 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.  

Poached Eggs
  1. 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.  

To Serve
  1. Divide hash mixture between 4 serving plates.  Top each plate with poached egg and mango relish.  Serve immediately.