Red Flannel Hash

Red Flannel Hash

1 Review
From: EatingWell Magazine, September/October 2015

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 cups diced peeled beets ( ½ inch; about 2 medium)
  • 2 cups diced russet potatoes ( ½ inch)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup diced fennel bulb plus ¼ cup chopped fronds for garnish
  • 1 cup diced shallots
  • 1 large clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

Preparation

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  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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 189 calories; 7 g fat(1 g sat); 5 g fiber; 29 g carbohydrates; 4 g protein; 104 mcg folate; 0 mg cholesterol; 9 g sugars; 0 g added sugars; 235 IU vitamin A; 14 mg vitamin C; 48 mg calcium; 2 mg iron; 364 mg sodium; 762 mg potassium
  • Nutrition Bonus: Folate (26% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 3 vegetable, 1½ fat

Reviews 1

March 12, 2017
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By: Deborah Fountain
My kids love this recipe! I substituted Sweet potatos for the russet and it is really good
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