CHEF JEFF — ONE BYTE AT A TIME: Red Flannel HashIf you have leftover roast beef and potatoes, combine them with some canned beets for a tasty hash.
By: Herald Staff Report,
If you have leftover roast beef and potatoes, combine them with some canned beets for a tasty hash.
Red Flannel Hash
¾ pound red potatoes, unpeeled, cut into cubes
1 tablespoon canola oil
1 cup sliced red onion
4 garlic cloves, crushed
2 cups canned beets, cut into ½-inch pieces
1 tablespoon flour
1 cup fat-free, low-sodium chicken broth
1½ tablespoons Dijon mustard
¾ pound cooked roast beef, cut into 1 inch-wide strips
Salt and freshly ground pepper
¼ cup chopped fresh parsley
Place potatoes in a microwave-safe bowl. Microwave on high 2 minutes. Heat oil in nonstick skillet over medium-high heat. Add onion. Saute 1 minute. Add potatoes. Saute 2 minutes. Stir in garlic, beets and flour. Mix broth and mustard. Add to skillet. Lower heat to medium. Simmer 5 minutes. Add roast beef, salt and pepper. Sprinkle with parsley.
Yield: Serves 2.
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