Asparagus and Zucchini Hash
Ingredients
1 tablespoon Butter or Certified Organic Coconut Oil
1 cup Potatoes, diced
¼ cup Onion, diced
½ cup Zucchini, diced
¼ cup Bell Pepper, diced
½ cup Asparagus, chopped
½ teaspoon Sea Salt, or to taste
½ teaspoon Cayenne Pepper, (optional, to taste)
¼ teaspoon Black Pepper, freshly ground or to taste
1 teaspoon fresh Rosemary, minced (¼ teaspoon dried Rosemary)
1 teaspoon fresh Oregano, minced (¼ teaspoon dried Oregano)
Directions
1. In a large skillet, melt oil over medium high heat
2. Add in potatoes and onions
3. Cook on medium high heat for 5 minutes
4. Reduce heat to medium and add in zucchini, bell pepper, and asparagus
5. Cook until all vegetables are soft (about 10 minutes)
6. Sprinkle with salt, pepper, cayenne, rosemary and oregano
7. Sauté for about 15 minutes or until vegetables are soft
8. Serve warm
Option:
For a low calorie version, replace the potatoes (all or in part) with diced mushrooms and/or cauliflower.