Easy healthy hash

SmartPoints® value per serving
Total Time
30 min
10 min
20 min
Hash is a dish of potatoes blended with chopped meat and vegetables. Here's how to make a hash that’s healthy and fantastic every time. Use a combination of at least three of the vegetables listed for interest, texture, and flavor. Stick to the basic holy trinity of vegetables—onion, celery, and carrot—or up the nutrition ante by including fennel, broccoli, and green beans. Change this up with the seasons too. Use butternut squash in place of the potato and incorporate yellow beets, parsnips, and even shaved Brussels sprouts. Hash things out however you like!


Uncooked potato(es)

8 oz, yellow-fleshed or red-skinned potatoes, diced

Uncooked Canadian bacon

2 oz, diced

Mixed vegetables

6 cup(s), onion, bell pepper, celery, fennel, broccoli, gree

Dried rosemary

1 Tbsp, thyme, oregano, basil, or parsley

Table salt

½ tsp

Black pepper

½ tsp


  1. Bring a large pot of water to a boil over high heat. Add 8 ounces diced yellow-fleshed or red-skinned potatoes. Boil for 5 minutes, just until the little cubes are almost tender. Drain in a colander set in the sink.
  2. Spray a large skillet with nonstick spray set over medium-high heat and add 2 ounces diced Canadian bacon. Cook for a couple of minutes until lightly browned, then add 6 cups chopped quick-cooking mixed vegetables (such as onion, seeded red bell pepper, celery, fennel, cauliflower, broccoli, green beans, Brussels sprouts — choose at least 3 from this list). Continue cooking, stirring often, for 5 minutes.
  3. Add 1 tablespoon dried herb (thyme, rosemary, oregano, basil, parsley — or maybe a combination of two) as well as 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
  4. Add the potatoes to the skillet — spread everything out across the hot surface and leave the thing alone until the potatoes begin to get brown and crunchy on the bottom, about 5 minutes.
  5. They’ll be stuck a bit. Using a rubber spatula or a wooden spoon, scrape them up, stir well and keep cooking for another 5 minutes, stirring occasionally, until everything’s hot and crunchy. If the skillet dries out, and the potatoes start to stick, add vegetable broth in 1-tablespoon increments to keep things from sticking too much.