Asparagus, Potato & Tasso Hash

3 tablespoons unsalted butter, in all
1 tablespoon olive oil
1 cup diced onions
1 cup diced Tasso
2 cups diced Russet or Yukon potatoes
1½ cups diced asparagus
1 tablespoon + 2 teaspoons Seafood Magic®
Creole Hollandaise Sauce

Heat a large, nonstick skillet over medium heat. Add 1 tablespoon of butter and the oil and, once the butter has melted, add the onions, Tasso and potatoes. Cook, stirring and tossing every few minutes to keep from burning, for about 20 minutes, or until potatoes are cooked through and browned. Add the asparagus and continue cooking and stirring and tossing for 5 more minutes, or until the asparagus is just cooked through. Add the rest of the butter and the Seafood Magic® and stir and toss together until the butter has melted. Serve hot as a side dish or as a brunch meal topped with a fried egg and Creole Hollandaise Sauce.