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. Hash is often served at breakfast or brunch, but this dish also makes an easy dinner.
Photography: Luis Bruno
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.
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