American Recipes
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Ingredients
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| 1 |
Potatoes, cooked and chopped |
3+ 1/2 cups |
| 2 |
Beets, cooked and chopped |
1+ 1/2 cups |
| 3 |
Cabbage, cooked and chopped |
1 cup |
| 4 |
Scallions, chopped |
3 |
| 5 |
Salt |
3/4 teaspoon |
| 6 |
Freshly ground pepper |
1/4 teaspoon |
| 7 |
Chicken broth |
2/3 cup |
| Method |
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Combine the potatoes, beets, cabbage, scallions, salt and pepper in a bowl.
Spray a large non-stick skillet with non-stick spray and heat over low heat.
Add the beet mixture and gently flatten into a disk shape with the back of a
spoon. Add 1/3 cup of the broth. Cover and cook, shaking occasionally, for
about 20 minutes. Add the remaining 1/3 cup of broth. Cover and cook until
crisp on the bottom, for about 15 minutes. With the spatula, transfer the hash
to a plate and cut into 4 wedges.
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| Servings - 4 |
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| Introduction
of the dish |
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Brilliant red beets combined with creamy white potatoes
give this dish it's quirky name. It's a new healthy version of old potato hash.
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