Healthy Pepper Hash
Lots of vegetables -- potato, carrot, bell peppers, and mushrooms -- and ground turkey in place of beef make this hash low in fat. Each serving can be topped with an egg.
- Servings: 6
Photography: Luis Bruno
Source: Martha Stewart Living, August 2001
- 1 tablespoon unsalted butter
- 1 red onion, cut into 1/2-inch dice
- 2 cloves garlic, 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
- Homemade or low-sodium canned chicken stock, skimmed of fat
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon chile 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
Heat butter in a large nonstick saute pan over medium-high heat. Add onion, garlic, and carrot. Peel potato, and then cut into 1/2-inch dice. Add to pan. Cook until vegetables soften and begin to brown, 6 to 7 minutes.
Reduce heat to medium; add bell peppers and mushrooms, and cook until vegetables are just tender, 8 to 10 minutes.
Add turkey; saute until cooked through. Sprinkle with flour; stir to combine.
Add sherry; scrape any browned bits from pan. Cook until most liquid has evaporated. Add stock, salt, black pepper, chile powder, and paprika; bring to a boil. Reduce to a simmer; cook until liquid thickens and reduces by half. Stir in parsley. Serve hot, topped with egg if using.