Red Flannel Hash

Photo: John Autry; Styling: Mindi Shapiro Levine

Yield: 4 servings
Total:
Recipe from Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 187
  • Fat: 9.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1g
  • Protein: 14.3g
  • Carbohydrate: 12.7g
  • Fiber: 2.9g
  • Cholesterol: 31mg
  • Iron: 1.9mg
  • Sodium: 577mg
  • Calcium: 50mg

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. 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.
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