Old MacDonald's Potato Box Recipes
Potato & Asparagus Hash Ingredients 3 cups peeled diced potatoes (1/2 inch cubes) 2 cups chopped fresh asparagus 2 tablespoons vegetable oi l2 cups diced onions 2 garlic cloves, minced or pressed 1 teaspoon salt ½ teaspoon ground black pepper 1 tablespoon fresh dill Directions In a covered soup pot, bring about 6 cups of water to a boil. Add the potatoes and cook for 5 minutes, until the potatoes are tender but still underdone. Remove the potatoes with a slotted spoon or sieve and transfer to a large bowl. Add the asparagus to the still boiling water. Cook for 2 to 3 minutes, until bright green and just tender. Drain and add to the bowl of potatoes. In a skillet, warm 1 tablespoon of the oil on medium heat. Sauté the onions, garlic, salt and pepper for about 10 minutes, until the onions are golden. Add the sautéed onions and dill to the bowl of potatoes and stir well. In a large nonstick saucepan or lightly oiled cast-iron skillet, heat the remaining tablespoon of oil. Fry the potato mixture in two batches for 5 to 10 minutes, until the potatoes are golden brown.

Old MacDonald's Potato Box Recipes

Potato & Asparagus Hash

Ingredients

3 cups peeled diced potatoes (1/2 inch cubes)
2 cups chopped fresh asparagus
2 tablespoons vegetable oi
l2 cups diced onions
2 garlic cloves, minced or pressed
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon fresh dill

Directions

In a covered soup pot, bring about 6 cups of water to a boil. Add the potatoes and cook for 5 minutes, until the potatoes are tender but still underdone. Remove the potatoes with a slotted spoon or sieve and transfer to a large bowl. Add the asparagus to the still boiling water. Cook for 2 to 3 minutes, until bright green and just tender. Drain and add to the bowl of potatoes. In a skillet, warm 1 tablespoon of the oil on medium heat. Sauté the onions, garlic, salt and pepper for about 10 minutes, until the onions are golden. Add the sautéed onions and dill to the bowl of potatoes and stir well. In a large nonstick saucepan or lightly oiled cast-iron skillet, heat the remaining tablespoon of oil. Fry the potato mixture in two batches for 5 to 10 minutes, until the potatoes are golden brown.