The Master Hash

- Photo: Jennifer Causey; Styling: Claire Spollen
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.

Hands-on time: 1 hour 30 minutes
Total time: 1 hour 45 minutes
Yields: Serves 6 (serving size: about 3/4 cup hash and 1 poached egg)


calories 442

fat 25.4g

satfat 6.1g

monofat 11.6g

polyfat 5.1g

protein 20g

carbohydrate 35g

fiber 4g

cholesterol 222mg

iron 3mg

sodium 603mg

calcium 128mg


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)

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.


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