Mustardy Red-Flannel Hash with Smoked Turkey

recipe
We chose an old-fashioned whole-grain mustard--one of the most popular blends--to stand up to the strong flavors of this hearty dish.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 15 %
Fat 4 g
Satfat 0.8 g
Monofat 2.1 g
Polyfat 0.9 g
Protein 24.3 g
Carbohydrate 29.3 g
Fiber 3.2 g
Cholesterol 48 mg
Iron 1.9 mg
Sodium 927 mg
Calcium 48 mg

Ingredients

1 teaspoon olive oil
1 cup diced onion
3 cups diced peeled red potato
1/4 teaspoon black pepper
1 garlic clove, minced
1 cup drained diced canned beets
2 cups diced smoked turkey breast (about 3/4 pound)
3 tablespoons water
3 tablespoons fat-free sour cream
3 tablespoons whole-grain mustard (such as Maille Dijon a l'Ancienne)
2 teaspoons minced fresh or 1/2 teaspoon dried thyme

Preparation

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the diced onion, and sauté 5 minutes. Add diced potato, black pepper, and minced garlic, and cook 15 minutes, stirring frequently. Add diced beets, and sauté 5 minutes. Add smoked turkey breast, and sauté 1 minute. Combine the water, sour cream, mustard, and thyme, and stir into turkey mixture. Remove from heat; cover and let stand 3 minutes.

Note:

Jeanne Thiel Kelley,

March 1999
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