Spicy Hungarian Hash

From EatingWell: March 1998 — Subscribe to EatingWell Magazine Today!

Paprika, caraway and cayenne add intense flavor to this turkey kielbasa and potato hash.

2 servings, about 2 cups each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

2 teaspoons canola oil
1 large onion, chopped
2 green bell peppers, diced
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 teaspoon caraway seeds, crushed
1/4 teaspoon cayenne pepper
1/2 cup reduced-sodium chicken broth
3 ounces turkey kielbasa, diced (3/4 cup)
4 cups diced cooked potatoes, or frozen hash-brown potatoes
Salt & freshly ground pepper, to taste
2 tablespoons reduced-fat sour cream

Preparation

Heat oil in a large cast-iron skillet over medium-high heat. Add onion, bell peppers, garlic, paprika, caraway seeds and cayenne; sauté until vegetables begin to brown, 5 to 8 minutes. Stir in chicken broth, kielbasa and potatoes and cook, scraping up browned bits, until potatoes are crusty, 6 to 8 minutes. Season with salt and pepper. Serve immediately, topped with sour cream.

Nutrition

Per serving: 193 calories; 7 g fat (1 g sat, 3 g mono); 20 mg cholesterol; 23 g carbohydrates; 10 g protein; 5 g fiber; 427 mg sodium; 426 mg potassium.

Nutrition Bonus: Vitamin C (176% daily value), Vitamin A (29% dv).

1 Carbohydrate Serving

Exchanges: 2 1/2 vegetable, 1 medium-fat meat, 1 fat

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