Red Flannel Hash

Red Flannel Hash Recipe
Photo: John Autry; Styling: Mindi Shapiro Levine

Yield:

4 servings
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

Mark Bittman,

Cooking Light

March 2011
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