Thursday, October 20, 2011

Red Flannel Hash

Super easy and fast, this hash is SO yummy!
Lightly adapted from Cooking Light


2 tsp pastured bacon fat or lard
8 oz pastured ground beef
1 cup chopped yellow onion
1 tsp coarse sea salt
1/2 tsp freshly ground black pepper
5 garlic cloves, minced
2 cups shredded purple cabbage (I used 3 mini heads from the garden)
5 small to medium sized beets, roughly chopped (I used chioggia, but any beet variety will work)
1/2 cup water
2 Tbsp apple cider vinegar (I used Braggs)
1/4 pastured yogurt
2 Tbsp freshly chopped dill

Here is a picture of one of the three mini heads of purple cabbage to give you an idea of how much I used:

Heat a large skillet over med-high heat and add bacon fat or lard.  Once fat is melted, add ground beef and crumble and cook until there isn't any pink left.  Add onion, sea salt, black pepper, and garlic.  Saute until onion is translucent, around 5 minutes or so.  Add shredded cabbage, beets, water, and vinegar and stir to combine.  Cook until cabbage is wilted and the liquid has almost completely evaporated.

Spoon your yummy red flannel hash into a bowl and top with pastured yogurt and chopped dill.  The hash is also delicious on top of a bed of mixed greens.


Post a Comment