Red Flannel Hash is a tasty mixture of beef, potatoes and beets. It’s a New England specialty and takes its name and color from the red beets.
This is a great recipe for leftover meat and potatoes. Simply add them to a skillet with some diced canned beets and the sauce ingredients from this recipe.
Helpful Hints:
You can substitute yellow potato or canned potatoes for red potatoes.
Look for canned beets that are not pickled.
You can find minced garlic in the produce section of the market.
A quick way to chop parsley is to snip the leaves from the stalks with a scissors.
Countdown:
Prepare ingredients.
Make hash.
Red Flannel Hash
Recipe by Linda Gassenheimer. Makes 2 servings.
1 tablespoon canola oil
¾ pound red bliss potatoes, unpeeled, cut into ½-inch cubes (about 2 cups)
1 cup sliced red onion
2 teaspoons minced garlic
2 cups drained canned beets, cut into ½-inch pieces (not pickled)
1 tablespoon flour
1 cup fat-free, low-sodium chicken broth*
1 tablespoon Dijon mustard
½ pound cooked low-fat deli roast beef, cut into short strips about 1-inch wide