CHEF JEFF — ONE BYTE AT A TIME: Red Flannel Hash

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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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, red flannel hash, roast beef, features, food, recipes, hash, beets