Spicy Hungarian Hash

March 1998

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

Spicy Hungarian Hash

Makes: 2 servings, about 2 cups each

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  • 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


  1. 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.


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

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

Carbohydrate Servings: 1

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

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