Mustardy Red-Flannel Hash with Smoked Turkey

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

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 15%
  • Fat: 4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.3g
  • Carbohydrate: 29.3g
  • Fiber: 3.2g
  • Cholesterol: 48mg
  • Iron: 1.9mg
  • Sodium: 927mg
  • Calcium: 48mg


  • 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


  1. 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.
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Mustardy Red-Flannel Hash with Smoked Turkey Recipe at a Glance

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