Best 4 Healthy Pepper Hash Recipes

If you're looking for a delicious and healthy way to start your day, look no further than this hearty and flavorful pepper hash. This simple dish is packed with colorful bell peppers, crisp potatoes, and a variety of herbs and spices that come together to create a satisfying and nutritious breakfast. Not only is this recipe incredibly easy to make, but it's also incredibly versatile, allowing you to customize it to your liking. So grab your favorite veggies and spices, and let's get cooking!

Here are our top 4 tried and tested recipes!

HEALTHY PEPPER HASH

Healthy Pepper Hash image

Lots of vegetables -- potato, carrot, bell peppers, and mushrooms -- and ground turkey in place of beef make this hash low in fat. Each serving can be topped with an egg.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 17

Ingredients

1 tablespoon unsalted butter
1 red onion, cut into 1/2-inch dice
2 cloves garlic, minced
1 carrot, peeled and cut into 1/2-inch dice
1 medium Idaho potato (about 9 ounces)
3 assorted bell peppers, seeds removed, cut into 1/2-inch dice
6 ounces button mushrooms, stems trimmed, cut into 1/2-inch pieces
8 ounces ground turkey
2 tablespoons all-purpose flour
1/4 cup dry sherry
Homemade or low-sodium canned chicken stock, skimmed of fat
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chile powder
1/4 teaspoon paprika
2 tablespoons finely chopped fresh flat-leaf parsley
6 large eggs (optional), poached or "fried" in a nonstick skillet with cooking spray

Steps:

Heat butter in a large nonstick saute pan over medium-high heat. Add onion, garlic, and carrot. Peel potato, and then cut into 1/2-inch dice. Add to pan. Cook until vegetables soften and begin to brown, 6 to 7 minutes.
Reduce heat to medium; add bell peppers and mushrooms, and cook until vegetables are just tender, 8 to 10 minutes.
Add turkey; saute until cooked through. Sprinkle with flour; stir to combine.
Add sherry; scrape any browned bits from pan. Cook until most liquid has evaporated. Add stock, salt, black pepper, chile powder, and paprika; bring to a boil. Reduce to a simmer; cook until liquid thickens and reduces by half. Stir in parsley. Serve hot, topped with egg if using.

Nutrition Facts : Calories 243 g, Cholesterol 249 g, Fat 11 g, Fiber 3 g, Protein 16 g, Sodium 309 g

BELL PEPPER HASH

Bell Pepper Hash image

I just love peppers! From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. Makes 5, 8 ounce servings.

Provided by BeccaB3c

Categories Peppers

Time 40m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

1/8 teaspoon vegetable oil
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
1 cup breadcrumbs
1 cup low-fat cheddar cheese
1/2 cup skim milk

Steps:

Preheat oven to 350 degrees.
Lightly coat an 8x8 inch baking dish with vegetable oil.
In a large bowl combine all ingredients.
Pour into baking dish.
Bake for 30 minutes or until brown- Serve hot.

Nutrition Facts : Calories 162.7, Fat 3.1, SaturatedFat 1.3, Cholesterol 5.2, Sodium 313.4, Carbohydrate 23.8, Fiber 2.5, Sugar 4.8, Protein 10.2

CORNED BEEF HASH WITH HOT CHERRY PEPPERS

Corned Beef Hash with Hot Cherry Peppers image

When I was growing up, it was always a special treat to have a can of corned beef hash for breakfast. This is the same idea, but much better than whipping out the can opener and serving up a bowl of Mary Kitchen! If you're not a spicy pepper person, use a bell pepper instead, but I like adding pickled cherry peppers to my hash--just thinking about them makes my mouth water. Then toss in some fried onions and potatoes, and you'll have a dish that pretty much scratches any and all brunch itches. Salty, sweet, greasy, and spicy . . . mmmmm!!!

Provided by Anne Burrell

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 large Yukon gold potatoes, cut into 1/4-inch dice
Kosher salt
Extra-virgin olive oil
1 yellow onion, cut into 1/4-inch dice
8 pickled cherry peppers from a jar, stemmed, seeded and cut into 1/4-inch dice, plus 1/4 cup of the pickling liquid
1/4 cup of the pickling liquid
1 pound corned beef, cut into 1/4-inch dice
1/2 bunch of fresh Italian parsley, leaves finely chopped
8 eggs, fried over easy, for serving

Steps:

Put the diced potatoes in a medium saucepan and fill with water to cover by an inch. Season with salt and TASTE the water--it should taste salty like the ocean. Bring the water to a boil over high heat and cook the potatoes until JUST cooked through, about 8 minutes. Drain the potatoes, spread them out on a baking sheet and let them cool completely. HINT, HINT: All this can TOTALLY be a do-ahead!!!
Coat a large saute pan with olive oil, add the onion, season with salt, and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes.
Add the cherry peppers and corned beef and cook until the beef is just beginning to brown and the peppers are very fragrant, about 1 minute. Pour in the pickling liquid and cook an additional 30 seconds. Add the potatoes and cook 1 to 2 minutes before stirring in 1/2 cup water. Continue to cook until the liquid cooks out, 2 to 3 minutes. Press the mixture against the bottom of the pan, turn the heat to high and cook another 4 to 5 minutes without stirring to get a nice brown, crispy bottom.
Reseason if needed. Remove from the heat, toss in the parsley and serve with 2 eggs fried over easy per person.

PEPPER HASH - AMERICAN PIKLIZ

Pepper Hash - American Pikliz image

Once you've tried pikliz, if you're a fan of spicy food, you'll likely be addicted. But it is tough to find (outside of Haitian homes & communities). I tried some bottled ones - yuck. I also tested a few recipes, but I never found one that worked quite perfectly. Then I came upon an old American recipe - for something called "Philadelphia Hash" or "Pepper Relish." These are not spicy dishes (as is Haitian pikliz); rather they are savory side dishes or slaw-like condiments for sausages, roast meats, hot dogs. They seem to be fairly old-fashioned, of German origin, generally served with meats (in parts of Philadelphia, I understand they are usual hotdogs accompaniments). I tweaked the recipe to create a spicy option that seems Haitian-ish. Please note - I am not Haitian, and I have never (sadly) been to Haiti. So I'm not an expert; this is not authentic. But it is yummy!

Provided by Caromcg

Categories Vegetable

Time 50m

Yield 2 quarts, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 head cabbage, white, sliced as this as you can
2 medium green peppers, sliced super thin
4 teaspoons celery seeds
3 teaspoons mustard seeds
16 tablespoons white sugar
1 1/2 cups apple cider vinegar
1 cup white vinegar
3 1/2 teaspoons salt
2 teaspoons black pepper
4 scotch bonnet peppers (optional) or 4 habanero peppers (optional)

Steps:

Combine the vinegars. Add the sugar and salt to the vinegars, and stir until they've dissolved.
Slice the cabbage as thinly as you can. I do it by hand and it is fairly tedious (this is the reason for the long prep-time in the recipe). Another option is to use the food processor, which results in a dish the consistency of KFC slaw; Be careful - it is really easy to end up with cabbage mush.
Seed & slice the green pepper, also very thinly.
If using the scotch bonnets or habaneros, seed & slice those super thinly. These are really spicy peppers (for those unfamiliar); handling them can burn your hands, and the burn can last a few days. I use disposable gloves when I cook with scotch bonnets or habaneros.
Place the cabbage, green peppers, and all spices and seeds in a large container with a tight-fitting lid. Pour the vinegar mixture over it. Shake.
The pepper hash can be eaten immediately. The flavor meld well over time. It lasts in the fridge for several weeks.

Nutrition Facts : Calories 104.5, Fat 0.5, SaturatedFat 0.1, Sodium 696.4, Carbohydrate 23.2, Fiber 2.5, Sugar 19.9, Protein 1.4

Tips:

Use a variety of bell peppers. Different colored bell peppers have different flavors, so using a mix will give your hash a more complex taste.
Don't overcrowd the pan. If you add too many ingredients to the pan at once, they will steam instead of brown. Cook the ingredients in batches if necessary.
Season the hash well. Salt, pepper, and garlic powder are all good basic seasonings for pepper hash. You can also add other spices, such as chili powder or cumin.
Serve the hash with your favorite toppings. Some popular toppings include eggs, salsa, sour cream, and avocado.

Conclusion:

Pepper hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover bell peppers. With so many different variations, there's sure to be a pepper hash recipe that everyone will enjoy.