The Master Hash Recipe

Name: The Master Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Preheat oven to 325u00b0.
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 325u00b0 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 325u00b0 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.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, The Master Hash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Master Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions