Pork & Red Pepper Hash

Pork & Red Pepper Hash

Red bell pepper and scallions add crunch and color to this full-flavored hash. Steak, chicken or turkey could be substituted for the pork, if you like.

From EatingWell: EatingWell Serves Two
Yield: 2 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 20 minutes


  1. 1 tablespoon all-purpose flour
  2. 1 boneless pork loin chop, (4 ounces), trimmed of fat and cut into 1/2-inch pieces
  3. 4 teaspoons extra-virgin olive oil, divided
  4. 1 small onion, diced
  5. 2 cups frozen diced hash brown potatoes
  6. 1 small red bell pepper, diced
  7. 1/2 teaspoon hot or sweet paprika
  8. 1/2 teaspoon garlic powder
  9. 1/2 teaspoon chopped fresh rosemary
  10. 1/2 teaspoon salt
  11. Freshly ground pepper, to taste
  12. 2 scallions, sliced
  13. 1 teaspoon cider vinegar


  1. Sprinkle flour over pork and turn to coat both sides. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Spread the pork evenly in the pan and cook until lightly browned on one side, 1 to 2 minutes. Continue cooking, stirring occasionally, until evenly browned, 1 to 2 minutes more. Transfer the pork to a plate and cover with foil to keep warm.
  2. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add onion and cook, stirring often, until starting to brown, 1 to 3 minutes. Add potatoes, bell pepper, paprika, garlic powder, rosemary, salt and pepper. Cook, stirring frequently, until the potatoes are browned and crispy in spots, 4 to 8 minutes. Add the pork and scallions and cook, stirring often, until the pork is heated through, about 2 minutes. Stir in vinegar.


Nutrition Per Serving: 391 calories; 14 g fat (3 g sat, 9 g mono); 32 mg cholesterol; 49 g carbohydrates; 18 g protein; 5 g fiber; 366 mg sodium; 934 mg potassium.

Nutrition Bonus: Vitamin C (150% daily value), Vitamin A (30% dv), Potassium (27% dv).

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 2 lean meat, 1 fat