Healthy Pepper Hash

• 1 tablespoon unsalted butter
• 1 red onion, cut into 1/2-inch dice
• 2 garlic cloves, 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
• 2 cups homemade or low-sodium store-bought chicken stock, skimmed of fat
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon chili 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

1. Heat the butter in a large nonstick saute pan over medium-high heat.
2. Add the onion, garlic, and carrot.
3. Peel the potato, and then cut into 1/2-inch dice.
4. Add to the pan.
5. Cook until the vegetables soften and begin to brown, 6 to 7 minutes.
6. Reduce heat to medium; add the bell peppers and mushrooms, and cook until the vegetables are just tender, 8 to 10 minutes.
7. Add the turkey; saute until cooked through.
8. Sprinkle with the flour; stir to combine.
9. Add the sherry; scrape any browned bits from the pan.
10. Cook until most of the liquid has evaporated.
11. Add the stock, salt, black pepper, chili powder, and paprika; bring to a boil.
12. Reduce to a simmer; cook until the liquid thickens and reduces by half.
13. Stir in the parsley.
14. Serve hot, topped with egg, if using.
15. (Per serving)
16. Calories: 243
17. Fat: 11g
18. Cholesterol: 249mg
19. Carbohydrate: 18g
20. Sodium: 309mg
21. Protein: 16g
22. Fiber: 3g

unsalted butter, red onion, garlic, carrot, potato, bell peppers, button mushrooms, ground turkey, flour, sherry, chicken, coarse salt, freshly ground black pepper, chili powder, paprika, parsley, eggs

Taken from www.epicurious.com/recipes/food/views/healthy-pepper-hash-393210 (may not work)