The Master Hash

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The Master HashRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Here we explain how to prepare every element of a successful hash to show how each component plays a distinct role in the final dish.

Serves 6 (serving size: about 3/4 cup hash and 1 poached egg)

Ingredients

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2 whole garlic heads
6 tablespoons canola oil, divided
3/4 cup plus 2 tablespoons half-and-half, divided
3 tablespoons instant potato flakes (such as Hungry Jack)
1 1/2 pounds Yukon gold potatoes, cut into 1/2-inch cubes
Cooking spray
1 cup chopped red bell pepper
1/2 cup finely diced carrot
1 1/2 tablespoons chopped fresh thyme
1 1/2 teaspoons kosher salt, divided
2 cups vertically sliced onion
6 ounces cooked steak (such as New York strip or flank steak), cubed
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup white vinegar (optional)
6 large eggs (optional)

Preparation

Hands-on: 1 Hour, 30 Minutes
Total: 1 Hour, 45 Minutes

1. Preheat oven to 325°.

2. Cut off top 1/4 inch of garlic heads to expose cloves. Place garlic, cut side up, on a piece of foil. Drizzle with 1 tablespoon oil. Wrap garlic heads tightly in foil. Roast at 325° for 1 hour and 15 minutes or until very soft; cool slightly. Squeeze pulp from roasted garlic into a small saucepan; discard papery skins. Add 3/4 cup half-and-half to pan. Bring just to a boil, stirring to mash garlic; remove from heat. Add potato flakes, stirring with a whisk.

3. Arrange potatoes on a foil-lined rimmed baking sheet coated with cooking spray; coat potatoes with cooking spray. Roast at 325° for 45 minutes or until thoroughly cooked, stirring every 15 minutes; set aside.

4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper, carrot, thyme, and 1/4 teaspoon salt to pan; cook 2 minutes, stirring frequently. Reduce heat to medium-low; cook 12 minutes or until soft. Remove mixture from pan; set aside.

5. Wipe pan with paper towels; return to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and 1/4 teaspoon salt. Cook 3 minutes, stirring frequently. Reduce heat to medium-low. Cook 15 minutes or until caramelized and soft, stirring occasionally. Set aside.

6. Heat a large cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil to pan. Add potatoes; cook 4 minutes or until golden brown. Stir in bell pepper mixture, onion, steak, and 3/4 teaspoon salt. Cook 1 minute or until thoroughly heated. Stir in garlic cream mixture, 2 tablespoons parsley, and 1/4 teaspoon pepper; remove pan from heat.

7. (Optional) Add water to a saucepan, filling two-thirds full; bring to a boil. Reduce heat; stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes. Remove with a slotted spoon; place on a paper towel-lined plate.

8. Stir remaining 2 tablespoons half-and-half into hash to loosen. Divide hash among 6 plates. Top each serving with 1 egg, if desired; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Garnish with remaining 2 tablespoons parsley.

Created date

August 2015

Nutritional Information

Calories 442
Fat 25.4 g
Satfat 6.1 g
Monofat 11.6 g
Polyfat 5.1 g
Protein 20 g
Carbohydrate 35 g
Fiber 4 g
Cholesterol 222 mg
Iron 3 mg
Sodium 603 mg
Calcium 128 mg