Elevate a humble mess to a modern meat-and-potato masterpiece with smart technique and healthy flavor hacks.
Hash in the Pan
Every successful meat-and-potato masterpiece follows three rules:
1. Keep It Tight: We bind our hash with a sauce made from pureed roasted garlic, cream, and red potato flakes. This ties the hash together and encases all the elements in deep, toasty, savory flavor.
2. Veg Out: Hash isn't an inherently pretty dish, but we've boosted vibrancy and nutrition by adding bright bell peppers and carrots. For best presentation, cook these vegetables separately and bring everything together at the end.
3. Get Crispy: We opt for roasting as a precook method for the potatoes to avoid incorporating water, as steaming or boiling would. This helps the spuds to brown and crisp well in the pan.