The Master Hash

Here we explain how to prepare each element of a successful okroshka to show what role each component plays in the final dish.
Preheat the oven to 325 degrees.Cut off the top 1/4-inch garlic heads to expose the cloves. Place the garlic slice side up on a piece of foil. Drizzle with 1 tablespoon of oil. Wrap the garlic heads tightly in foil. Bake at 325 ° C for 1 hour and 15 minutes or until very soft; allow to cool slightly. Squeeze the pulp from the sauteed garlic into a small saucepan; remove the paper skin. Add 3/4 cup baking powder to the pan. Bring to a boil, stirring occasionally to mash the garlic; remove from the heat. Add the potato flakes, stirring with a whisk.Place the potatoes on a foil-lined baking tray covered with cooking spray; brush the potatoes with cooking spray. Bake at 325 ° C for 45 minutes or until fully cooked, stirring every 15 minutes; set aside.Preheat a large skillet over medium-high heat. Add 1 tablespoon of oil to the skillet; stir to coat. Add the bell pepper, carrot, thyme and 1/4 teaspoon salt to the pan; cook for 2 minutes, stirring frequently. Reduce heat to medium-low; cook for 12 minutes or until tender. Remove the mixture from the pan; set aside.Dry the pan with paper towels; return to medium-high heat. Add 1 tablespoon of oil to the skillet; stir to coat. Add the onion and 1/4 teaspoon salt. Cook for 3 minutes, stirring frequently. Reduce heat to medium-low. Cook for 15 minutes or until caramelized and soft, stirring occasionally. Set aside.Heat a large cast-iron skillet over medium-high heat. Add the remaining 3 tablespoons of oil to the pan. Add the potatoes; cook for 4 minutes or until golden brown. Add the bell pepper mixture, onion, steak and 3/4 teaspoon salt. Cook for 1 minute or until fully warmed. Add the garlic-cream mixture, 2 tablespoons of parsley and 1/4 teaspoon of pepper; remove the pan from the heat.(Optional) Pour water into a saucepan, filling it two-thirds full; bring to a boil. Reduce heat; add vinegar. Break each egg into a custard tin. Carefully pour the eggs into the pan; cook for 3 minutes. Remove with a slotted spoon; place on a plate covered with a paper towel.Mix the remaining 2 tablespoons in half with the hash so that it loosens. Divide the hash into 6 plates. Brush each serving with 1 egg, if desired; sprinkle evenly with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Garnish with the remaining 2 tablespoons of parsley.