Low Fat Savory Vegetable Hash
Enjoy a burst of vibrant flavors and nutrition with this Low Fat Savory Vegetable Hash—a quick, wholesome recipe perfect for breakfast or as a colorful, satisfying side dish. This vegetable hash stands out with its medley of crispy golden red potatoes, caramelized bell peppers, zucchini, and red onion, all seasoned with fragrant smoked paprika, dried thyme, and fresh parsley for an irresistible savory aroma. Lightly sprayed with olive oil, it keeps calorie-conscious eaters happy while still delivering bold flavor in every bite. With just 15 minutes of prep and simple skillet cooking, this recipe is as easy as it is delicious. Serve it warm and experience the joy of a healthy, homemade dish that’s both nutrient-packed and low-fat!
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Recipe Information
Ingredients
- 1 spray Olive oil spray
- 2 pieces Medium red potatoes
- 1 medium Bell pepper (red)
- 1 medium Bell pepper (green)
- 1 medium Zucchini
- 1 medium Red onion
- 3 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley
Instructions
Begin by preparing all the vegetables. Dice the red potatoes into small cubes, approximately 1/2 inch in size, to ensure even cooking.
Core and dice the red and green bell peppers into similar-sized cubes as the potatoes. Also dice the zucchini and the red onion.
Finely mince the garlic cloves and chop the fresh parsley. Set aside a small portion of parsley for garnish.
Spray a large non-stick skillet with olive oil spray and heat over medium-high heat.
Add the diced potatoes to the skillet, spreading them in a single layer. Cook for 8-10 minutes, stirring occasionally, until they start to soften and become golden brown.
Add the bell peppers, zucchini, and red onion to the skillet. Stir to combine and spray a little more olive oil spray if needed to prevent sticking.
Cook the vegetables for another 8-10 minutes, stirring occasionally, until they are tender and starting to caramelize.
Reduce the heat to medium and add the minced garlic, salt, black pepper, smoked paprika, and dried thyme. Stir well to coat all the vegetables with the spices.
Continue to cook for another 2-3 minutes to allow the garlic and spices to become fragrant.
Remove the skillet from heat. Sprinkle chopped fresh parsley over the vegetable hash and mix lightly.
Serve the savory vegetable hash warm, garnished with the reserved parsley. Enjoy it as a hearty breakfast or a flavorful side dish.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3093 mg | 134% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 31.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3106 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
