Red Flannel Hash

By nanarose

Mark Bittman, Cooking Light

MARCH 2011

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

Step 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.