Healthy Pepper Hash

Name: Healthy Pepper Hash
Ingredients: 1 tablespoon unsalted butter; 1 red onion, cut into 1/2-inch dice; 2 garlic cloves, minced; 1 carrot, peeled and cut into 1/2-inch dice; 1 medium Idaho potato (about 9 ounces); 3 assorted bell peppers, seeds removed, cut into 1/2-inch dice; 6 ounces button mushrooms, stems trimmed, cut into 1/2-inch pieces; 8 ounces ground turkey; 2 tablespoons all-purpose flour; 1/4 cup dry sherry; 2 cups homemade or low-sodium store-bought chicken stock, skimmed of fat; 1 teaspoon coarse salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon chili powder; 1/4 teaspoon paprika; 2 tablespoons finely chopped fresh flat-leaf parsley; 6 large eggs (optional), poached or fried in a nonstick skillet with cooking spray

17 ingredients

22 steps

Ingredients

1 tablespoon unsalted butter
1 red onion, cut into 1/2-inch dice
2 garlic cloves, minced
1 carrot, peeled and cut into 1/2-inch dice
1 medium Idaho potato (about 9 ounces)
3 assorted bell peppers, seeds removed, cut into 1/2-inch dice
6 ounces button mushrooms, stems trimmed, cut into 1/2-inch pieces
8 ounces ground turkey
2 tablespoons all-purpose flour
1/4 cup dry sherry
2 cups homemade or low-sodium store-bought chicken stock, skimmed of fat
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
2 tablespoons finely chopped fresh flat-leaf parsley
6 large eggs (optional), poached or fried in a nonstick skillet with cooking spray

Directions

1

Heat the butter in a large nonstick saute pan over medium-high heat.
2

Add the onion, garlic, and carrot.
3

Peel the potato, and then cut into 1/2-inch dice.
4

Add to the pan.
5

Cook until the vegetables soften and begin to brown, 6 to 7 minutes.
6

Reduce heat to medium; add the bell peppers and mushrooms, and cook until the vegetables are just tender, 8 to 10 minutes.
7

Add the turkey; saute until cooked through.
8

Sprinkle with the flour; stir to combine.
9

Add the sherry; scrape any browned bits from the pan.
10

Cook until most of the liquid has evaporated.
11

Add the stock, salt, black pepper, chili powder, and paprika; bring to a boil.
12

Reduce to a simmer; cook until the liquid thickens and reduces by half.
13

Stir in the parsley.
14

Serve hot, topped with egg, if using.
15

(Per serving)
16

Calories: 243
17

Fat: 11g
18

Cholesterol: 249mg
19

Carbohydrate: 18g
20

Sodium: 309mg
21

Protein: 16g
22

Fiber: 3g