Hippie Hash - Slender Kitchen
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Hippie Hash

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164
Calories 
29g
Carbs 
4g
Fat 
5g
Protein 
4
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe

Have y’all heard of Hippie Hash before? I hadn’t until a couple weeks back and have had a vat (literally) in my fridge since. Hippie Hash started at the Fleetwood Diner, a popular diner near the University of Michigan, and basically is a hash packed with veggies, traditionally served with a heap of feta cheese on top. It’s warm. It’s hearty. It’s delicious. And topped with feta cheese or a poach egg incredible.

I learned about Hippie Hash after my friend Stephanie whipped some up and brought it to a girl’s dinner with a Breakfast for Dinner theme. She is an incredible cook and the beautiful face behind CookingForLuv , an awesome LA based service that helps people cook a delicious meal at home in preparation for a big date night or any special dinner. She also posts lots of delicious recipes, so head over and check her out.

Prep Time

Hippie Hash

16
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 U onion, sliced thin
  • 1 lb. red potatoes (use sweet potatoes for Paleo)
  • 3 U garlic cloves, minced
  • 1 U zucchini, diced
  • 1 U red pepper, diced
  • 2 cups broccoli florets, diced
  • 3 tsp olive oil
  • 1/2 tsp. red pepper flakes
  • salt and pepper

Nutritional Facts

Serving Size: 
1 cup
Amount Per Serving
Calories 164
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 45mg
2%
Total Carbohydrate 29g
4%
Dietary Fiber 5g
13%
Sugars 7g
Protein 5g

Directions

  1. Heat 1 tsp. of olive oil in a skillet over medium heat. Add the onions and let cook for 10-15 minutes until softened and just beginning to caramelize. Season with salt and pepper. Set aside in a large bowl.
  2. Meanwhile, par-cook the red potatoes in the microwave. Pierce each potato with a fork and place on a microwave safe container. Microwave on high for 6 minutes or until potatoes are just cooked through. Chop into smaller pieces.
  3. Add the remaining 2 tsp. of olive oil to the skillet with the garlic and red pepper flakes. Cook for 1 minute. Add the chopped red potatoes in one layer. Season with salt and pepper. Cook for about 5 minutes on each side until they begin to brown. Add to the onions.
  4. Add the zucchini, red pepper, and broccoli. Cook for 6-8 minutes until cooked through to your liking. Season with salt and pepper.
  5. Add the potatoes and onions back to the skillet and toss everything together.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Megan Eaton's picture
    4

    Average: 4 (1 vote)

    1232
    This was really tasty! I used my cast-iron skillet for a bit of extra iron. Loved the combo of veggies!
    0
    out of 0 people found this review useful
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