Healthy Pepper Hash

Name: Healthy Pepper Hash
Yield: serves 6
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

January 26, 2012

Recipe information

Yield
serves 6

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

Preparation

Step 1
Heat the butter in a large nonstick sauté pan over medium-high heat. Add the onion, garlic, and carrot. Peel the potato, and then cut into 1/2-inch dice. Add to the pan. Cook until the vegetables soften and begin to brown, 6 to 7 minutes.
Step 2
Reduce heat to medium; add the bell peppers and mushrooms, and cook until the vegetables are just tender, 8 to 10 minutes.
Step 3
Add the turkey; sauté until cooked through. Sprinkle with the flour; stir to combine.
Step 4
Add the sherry; scrape any browned bits from the pan. Cook until most of the liquid has evaporated. Add the stock, salt, black pepper, chili powder, and paprika; bring to a boil. Reduce to a simmer; cook until the liquid thickens and reduces by half. Stir in the parsley. Serve hot, topped with egg, if using.
Fit to Eat Recipe
Step 5
(Per serving)
Step 6
Calories: 243
Step 7
Fat: 11g
Step 8
Cholesterol: 249mg
Step 9
Carbohydrate: 18g
Step 10
Sodium: 309mg
Step 11
Protein: 16g
Step 12
Fiber: 3g

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsHash American Russet Potato Potato Root Vegetable Vegetable Ground Turkey Turkey Poultry Button Mushroom Mushroom Bell Pepper Main Dinner Breakfast Brunch Lunch Nut Free Gluten Free Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Fit to Eat Recipe

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes