Pork & Red Pepper Hash

From EatingWell: EatingWell Serves Two

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.

2 servings, about 1 1/2 cups each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

1 tablespoon all-purpose flour
1 boneless pork loin chop, (4 ounces), trimmed of fat and cut into 1/2-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
1/2 teaspoon hot or sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon salt
Freshly ground pepper, to taste
2 scallions, sliced
1 teaspoon cider vinegar

Preparation

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.
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; 0 g added sugars; 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).

Carbohydrate Servings: 3

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

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