Pork & Red Pepper Hash

Pork & Red Pepper Hash

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From the EatingWell Kitchen

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 tablespoon all-purpose flour
  • 1 boneless pork loin chop, (4 ounces), trimmed of fat and cut into ½-inch pieces
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 small onion, diced
  • 2 cups frozen diced hash brown potatoes
  • 1 small red bell pepper, diced
  • ½ teaspoon hot or sweet paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon chopped fresh rosemary
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • 2 scallions, sliced
  • 1 teaspoon cider vinegar


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  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 information

  • Per serving: 373 calories; 13 g fat(2 g sat); 5 g fiber; 49 g carbohydrates; 15 g protein; 42 mcg folate; 29 mg cholesterol; 3 g sugars; 0 g added sugars; 1,615 IU vitamin A; 70 mg vitamin C; 53 mg calcium; 3 mg iron; 362 mg sodium; 911 mg potassium
  • Nutrition Bonus: Vitamin C (117% daily value), Vitamin A (32% dv)
  • Carbohydrate Servings:

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