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Red Flannel Hash

December 14, 2018

Yield: 4 servings

Servings: 4

Serving Size: 1 cup

Active Time: 35 minutes

Active Time (mins): 35

Total Time: 35 minutes

Recipe Description:

This vegetarian beet, fennel and potato hash recipe is a healthy side dish for simple baked chicken. Or top it with a fried egg or flakes of smoked trout.

Recipe Ingredients:

  • 2 cups diced peeled beets (1/2 inch; about 2 medium)
  • 2 cups diced russet potatoes (1/2 inch)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup diced fennel bulb plus 1/4 cup chopped fronds for garnish
  • 1 cup diced shallots
  • 1 large clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Recipe Steps:

  1. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam for 4 minutes. Add potatoes, cover and steam until just tender, 5 to 7 minutes more.
  2. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add diced fennel and shallots; cook, stirring occasionally, until softened, 4 to 6 minutes. Add the remaining 1 tablespoon oil and the steamed vegetables; cook, stirring occasionally, until the vegetables are starting to brown, 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Stir in salt and pepper and fennel fronds, if using.

Recipe Nutrition:

Per serving: 189 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 29 g carbohydrate; 0 g added sugars; 8 g total sugars; 4 g protein; 5 g fiber; 364 mg sodium; 762 mg potassium.

Nutrition Bonus: Folate (26% daily value), Vitamin C (23% dv), Potassium (22% dv).


© Meredith Corporation. All rights reserved. Used with permission.

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