Simple Sizzling Hash

Amarante

Thu, Dec 01 2016, 1:42 pm

The recipe looks much more complicated than it is as you can obviously cook the potatoes ahead of time and roast the garlic.

Simple, Sizzling Hash

YOU CAN SUBSTITUTE LEFTOVER CHICKEN FOR STEAK IN THIS HEARTY DISH

SERVES 6 (serving size: about ¾ cup hash and 1 poached egg) ACTIVE 1 hour, 30 min. TOTAL 1 hour, 45 min

Excerpt From: Editors of Southern Living Magazine - Southern Living 2016 Annual Recipes: Every Single Recipe From 2016

MASTER HASH

2 whole garlic heads
“6 Tbsp. canola oil, divided
¾ cup plus 2 Tbsp. half-and-half, divided
3 Tbsp. instant potato flakes (such as Hungry Jack)
1½ pounds Yukon Gold potatoes, cut into ½-inch cubes
Cooking spray
1 cup chopped red bell pepper
½ cup finely diced carrot
1½ Tbsp. chopped fresh thyme
1½ tsp. kosher salt, divided
2 cups vertically sliced onion
6 ounces cooked steak (such as New York strip or flank steak), cubed
¼ cup chopped fresh flat-leaf parsley, divided
½ tsp. freshly ground black pepper, divided
¼ cup white vinegar (optional)
6 large eggs (optional)

1. Preheat oven to 325°F. Cut off top ¼ 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 in preheated oven until very soft, about 1 hour and 15 minutes; cool slightly. Squeeze pulp from roasted garlic into a small saucepan; discard papery skins. Add ¾ 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.

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

3. Heat a large skillet over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper, carrot, thyme, and ¼ teaspoon salt to pan; cook 2 minutes, stirring frequently. Reduce heat to medium-low; cook until soft, about 12 minutes. Remove mixture from pan; set aside.

4. Wipe pan with paper towels; return heat to medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add onion and ¼ teaspoon salt. Cook 3 minutes, stirring frequently. Reduce heat to medium-low. Cook until caramelized and soft, about 15 minutes, stirring occasionally. Set aside.

5. Heat a large cast-iron skillet over medium-high. Add remaining 3 tablespoons oil to pan. Add potatoes; cook until golden brown, about 4 minutes. Stir in bell pepper mixture, onion, steak, and ¾ teaspoon salt. Cook until thoroughly heated, about 1 minute. Stir in garlic cream mixture, 2 tablespoons parsley, and ¼ teaspoon pepper; remove pan from heat.

6. (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.
7. 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 ¼ teaspoon salt and ¼ teaspoon pepper. Garnish with remaining 2 tablespoons parsley.