|1¼ pounds||Small red potatoes|
|½ pounds||Carrots (about 4), peeled|
|2 teaspoons||Unsalted butter, plus more for frying eggs|
|2½ teaspoon||Olive oil|
|1 large||Onion (about 3/4 lb), peeled and chopped|
|3||Red peppers, cut into 1/2 inch cubes|
|1 tablespoon||Fresh thyme, OR|
|1 teaspoon||Dried thyme|
|1 tablespoon||Fresh rosemary|
|1 cup||Chicken stock or water|
|Salt & freshly ground pepper|
|1||Scallion, green and white parts thinly sliced, for garnish|
1. 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 for 10 minutes more, or until vegetables are just tender. Remove from heat, drain, and set aside until cool enough to handle. Cut potatoes and carrots into ½-inch cubes.
2. In a large nonstick skillet, heat 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.
3. Cut off asparagus tips, and cut remaining tender parts into ½-inch lengths. Discard woody ends. Add rips and pieces, remaining thyme and rosemary, and stock or water 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.
4. Meanwhile, heat butter to taste in a clean skillet and fry eggs.
serve on a bed of hash and sprinkle with scallions.
Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary
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