Red Flannel Hash

"Red Flannel Hash is a tasty mixture of beef, potatoes, and beets. It's a New England specialty, and takes it 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. There are many versions using all type of beef including corned beef. For this, I used thick sliced roast beef from the deli. Serve with a iceberg* wedge*".
(serves 2)

3/4 lb. red bliss potatoes, unpeeled, cut into 1/2-1" cubes
1 T. canola or veg. oil
1 cup sliced red onion
4 garlic cloves, crushed
2 cups drained canned beets, cut into 1/2" pieces
1 T. flour or corn starch* (GF)
1 cup fat-free, low sodium chicken broth
1&1/2 T Dijon mustard
3/4 lb. cooked deli roast beef, cut into short strips about a 1" wide
Kosher* salt, and freshly* ground pepper
1/4 cup chopped fresh parsley

Place potatoes in a microwave-safe bowl and microwave on high 2 min. Heat oil in a nonstick skillet over med.-high heat. Add the onion and sauté 1 min. Add potatoes and sauté 2 min. Add the garlic and beets and stir to combine. Stir the flour into the veggies. Mix the broth and mustard together and add to the skillet. Lower heat to med. and simmer 5 min., stirring occasionally. Add the roast beef and S&P to taste. Sprinkle with parsley.

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Love,

Chef Deb