Whole30 Hippie Hash - Slender Kitchen
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Whole30 Hippie Hash

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312
Calories 
55g
Carbs 
8g
Fat 
10g
Protein 
7
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

I have never really met a hash I didn't like, but I usually favor the ones packed with fresh, seasonal veggies instead of meat heavy hashes. This Hippie Hash, inspired by a diner in Ann Arbor, is packed full of good-for-you veggies and couldn't be easier to make. Like any good hash, it starts with potatoes and onions that are cooked in olive oil with some garlic. Then we add the veggies - fresh zucchini, red peppers, and broccoli - but any veggies you have on hand would work. Everything is finished with a touch of red pepper flakes and plenty of salt and pepper. Depending on what you are in the mood for, you could add some fresh herbs. Bacon, sausage, and chicken are also all great additions as is a perfectly fried egg to toss on top.

Prep Time

Whole30 Hippie Hash

28
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 U onion, sliced thin
  • 2 lbs. red potatoes (use sweet potatoes for Paleo)
  • 4 U garlic cloves, minced
  • 2 U zucchini, diced
  • 2 U red peppers, diced
  • 4 cups broccoli florets, diced
  • 2 tbsp olive oil
  • 1/2 tsp. red pepper flakes (more to taste)
  • Salt and pepper

Nutritional Facts

Serving Size: 
2.5 cups
Amount Per Serving
Calories 312
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
6%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 87mg
4%
Total Carbohydrate 55g
6%
Dietary Fiber 9g
24%
Sugars 12g
Protein 10g

Directions

  1. Heat 1/2 the 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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Whole30 Hippie Hash
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Tammy Dolce's picture
    5

    Average: 5 (1 vote)

    5202
    Wow, wow, and WOW! This stuff ROCKS!! I've made it three times and just really can't get enough of it! I love it (and almost think it tastes even better...if that's possible!) for dinner and taking it for lunch a couple of times during the week. Didn't (and wouldn't) change a thing! We added spicy chicken sausage which was one of Kristen's suggestions (so it would be heartier for us:). One of the times we made it, we put the egg on top! Sooooo good! This is a super versatile dish and is a total keeper! Oh, one little tip/hint/shortcut, if you will ~ I use the baby red potatoes (or white, or purple...whatever looks the best and is cheapest). I just cut them in half, and then microwave them. No need to cut up any further. We think they're the perfect size. They brown up nicely and a bit less prep time.
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    out of 0 people found this review useful
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