Food & Cooking Recipes Breakfast & Brunch Recipes Spring Vegetable Hash with Fried Eggs By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 8 No corned beef in this hash, only carrots, asparagus, peppers and onions with the potatoes. Ingredients 1 ¼ pounds small red potatoes ½ pound carrots (about 4), peeled 2 teaspoons unsalted butter, plus more for frying eggs 2 ½ teaspoons olive oil 1 large onion, about ¾ pound, peeled and chopped 3 red peppers, cut into ½-inch cubes 1 tablespoon fresh thyme, or 1 teaspoon dried 1 tablespoon fresh rosemary ½ pound asparagus 1 cup Homemade Chicken Stock, or low-sodium canned, or water Salt and freshly ground pepper 8 large eggs 1 scallion, green and white parts thinly sliced, for garnish Directions Fill a medium saucepan with cold water, and add potatoes. Bring to a boil, reduce heat, and simmer for 5 minutes. Add carrots, and continue cooking until vegetables are just tender, 10 minutes more. Remove from heat, drain vegetables, and set them aside until cool enough to handle. Cut potatoes and carrots into 1/2-inch cubes. In a large nonstick skillet, heat 1 tablespoon butter and oil over medium heat. Add onion, and cook until transparent and golden at edges, about 10 minutes. Add red peppers, and cook, stirring another 10 minutes, or until soft. Add half the thyme and rosemary. Add potatoes and carrots, and mix well. Cook over medium heat, stirring only occasionally, until a golden crust forms on potatoes, about 15 minutes. Cut off asparagus tips, and cut remaining tender parts into 1/2-inch lengths. Discard woody ends. Add tips and pieces, remaining thyme and rosemary, and stock to skillet, and cook a few more minutes, until stock reduces and thickens slightly and asparagus is tender. Season to taste with salt and plenty of pepper. Transfer to a serving platter; keep warm. Meanwhile, heat butter to taste in a clean skillet, and fry eggs. Serve eggs on a bed of hash, and sprinkle with scallions. Cook's Notes The vegetables can be prepared the day before and refrigerated in separate plastic bags. Print