2 cups shredded red cabbage (about 1/2 small head)
2 cups grated beet (about 3 medium beets )
1/2 cup water
2 tablespoons cider vinegar
1/4 cup plain 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh dill
How to Make It
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add beef to pan; cook 4 minutes, stirring to crumble. Add onion, 1/2 teaspoon salt, pepper, and garlic; sauté 5 minutes or until translucent. Add cabbage, beet, water, vinegar, and remaining 1/2 teaspoon salt; cook about 10 minutes or until cabbage begins to wilt and liquid almost evaporates. Spoon 1 1/4 cups hash into each of 4 serving bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons dill.