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Red Flannel Hash

Photo: John Autry; Styling: Mindi Shapiro Levine
Total time 30 mins
Yield 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces ground sirloin
  • 1 cup chopped red onion
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 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

Nutrition Information

  • calories 187
  • fat 9.8 g
  • satfat 2.2 g
  • monofat 6 g
  • polyfat 1 g
  • protein 14.3 g
  • carbohydrate 12.7 g
  • fiber 2.9 g
  • cholesterol 31 mg
  • iron 1.9 mg
  • sodium 577 mg
  • calcium 50 mg

How to Make It

  1. 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.