Categories: Meals
Ingredients
- 2 whole garlic heads
- 6 tbsp canola oil, divided
- 3/4 cup plus 2 tbsp half and half, divided
- 3 tbsp instant potato flakes
- 1 1/2 lbs. 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 tbsp chopped fresh thyme
- 1 1/2 tsp kosher salt, divided
- 2 cups vertically sliced onion
- 6 oz. cooked steak, cubed
- 1/4 cup chopped fresh flat-leaf parsley, divided
- 1/2 tsp black pepper, divided
Directions
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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 tbsp 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 the 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 the roasted garlic; remove from heat. Add potato flakes, stirring with a whisk.
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Arrange potatoes on a foil-lined rimmed baking sheet coated with cooking spray; coat potatoes with cooking spray. Roast at 325 until thoroughly cooked, about 45 minutes, stirring every 15 minutes; set aside.
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Heat a large skillet over medium-high. Add 1 tbsp canola oil to pan; swirl to coat. Add bell pepper, carrot, thyme, and 1/4 tsp salt to pan; cook for 2 minutes, stirring frequently. Reduce heat to medium-low; cook until soft, about 12 minutes. Remove mixture from pan; set aside.
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Wipe pan with paper towels; return heat to medium-high. Add 1 tbsp canola oil to pan; swirl to coat. Add onion and 1/4 tsp salt. Cook 3 minutes, stirring frequently. Reduce heat to medium-low. Cook until caramelized and soft, about 15 minutes, stirring occasionally. Set aside.
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Heat a large cast-iron skillet over medium-high. Add remaining 3 tbsp canola oil to pan. Add potatoes; cook until golden brown, about 4 minutes. Stir in the bell pepper mixture, onion, steak and 3/4 tsp salt. Cook until thoroughly heated, about 1 minute. Stir in the garlic cream mixture, 2 tbsp parsley and 1/4 tsp black pepper; remove pan from heat.
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Stir remaining 2 tbsp half-and-half into hash to loosen. Divide hash among 6 plates. Sprinkle with remaining salt and pepper and garnish with remaining 2 tbsp parsley.