Serves 6 (serving size: about 3/4 cup hash and 1 poached egg)
Photo: Jennifer Causey; Styling: Claire Spollen
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
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)
How to Make It
Preheat oven to 325°.
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.
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.
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.
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.
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.
(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.
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.
So delicious! VERY time consuming, however. Made this dish on a Sunday inbetween church activities and I'm glad I started early. I would consider combining the garlic cream mixture with the steak, onions, and pepper mixture and then serving on top of the potatoes to keep them crispy. I poached my egg but my husband scrambled his, he definitely wants this dish again soon. Our only complaint is the time and number of cooking dishes required.
Made this on a Sunday when I knew I'd have time to work at it on and off throughout the day. None of the steps are difficult but it is time consuming and not a good choice for a busy weeknight meal. I also reduced the fat by a good half (25 grams per serving?! Wow) if not more. I used fat free half and half - worked perfectly with only 2 tablespoons of the potato flakes. I also halved the oil at each step and used flank steak (grilled previously) which is very lean. Finally, I didn't mess with poaching the eggs, I just pan fried them in some cooking spray. Hubby liked this dish a lot. My teenager was less enthused but only because she doesn't like steak. Had I used ham, she would've gobbled it up. I'd make this again.
I love a good potato hash, but this took forever, dirtied a lot of pots, and in the end the result was okay. It wouldn't even have reached the okay level without the poached eggs, so if you try it, don't omit the eggs.
Make no mistake, this was a hit, and while cooking all of the veggies separately before combining at the end produced the desired results, it seemed to just take forever. I used a some leftover rib roast, but otherwise followed the recipe exactly. I prepped and roasted the potatoes the day before to save some time, and would also make the cream sauce in advance if I were to do it again. I might forego the fake potatoes flakes for the sauce in the future, and just add a little flour instead. So, considering how much the dish was enjoyed, I'd certainly consider making it again, but not unless I was really down to make a time investment. Adding the poached eggs contributed to the fussiness, but was totally worth it.
Not a keeper. Th garlic cream is interesting and worth considering in the future, but otherwise the labor intensive technique didn't lead to amazing taste. Completely edible but for the time required, this should have been great.
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