Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Pork & Red Pepper Hash

:  EatingWell Serves Two

Your rating: None Average: 2.7 (3 votes)

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.


Pork & Red Pepper Hash Recipe

Makes: 2 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium |

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

More Healthy Recipe Ideas

You Might Also Like

Preparation

  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; 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


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Cooking for 2
Type of Dish
Main dish, combination meal
Main dish, meat
Ease of Preparation
Easy
Ethnic/Regional
American
Mediterranean
Total Time
30 minutes or less
Servings
2
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Breakfast
Brunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
EatingWell Serves Two
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner