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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
8 ounces ground sirloin |
1 cup chopped red onion |
1 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
2 cups shredded red cabbage (about 1/2 small head) |
2 cups grated beet (about 3 medium beets ) |
1/2 cup water |
2 tablespoons cider vinegar |
1/4 cup plain 2% reduced-fat greek yogurt |
2 tablespoons chopped fresh dill |
Directions:
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add beef to pan; cook 4 minutes, stirring to crumble. Add onion, 1/2 teaspoon salt, pepper, and garlic; sauté 5 minutes or until translucent. Add cabbage, beet, water, vinegar, and remaining 1/2 teaspoon salt; cook about 10 minutes or until cabbage begins to wilt and liquid almost evaporates. Spoon 1 1/4 cups hash into each of 4 serving bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons dill.
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