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Garlicky-Cheesy Hash Potatoes

Prep Time:30 Minutes
Cook Time:45 Minutes

Nutritional Information

The roasted garlic in this dish makes these potatoes incredibly savory.


  • 1 1/2 pounds yukon potatoes, unpeeled and scrubbed
  • 1 each small shallot, minced
  • 7 ounces grated cheddar cheese,and more for garnishing
  • 6 ounces sour cream
  • 1 1/2 tablespoon roasted garlic puree
  • to taste kosher salt
  • to taste ground black pepper
  • For the Roasted Garlic Puree:
  • 1/2 pound garlic cloves
  • 2 ounces olive oil


  • 1. For the Roasted Garlic Puree:
  • 2. Wrap the garlic in aluminum foil. Preheat EGG to 350 degrees F indirect heat. Roast for 35 minutes. Remove from the EGG and let cool completely. Once cooled, place garlic and olive oil in the bowl of a food processor and process until smooth. Store covered in a plastic container in the refrigerator.
  • 3. For the Potatoes:
  • 4. Preheat EGG to 350 degrees F indirect heat. Wrap potatoes in aluminum foil. Place the potatoes directly on the rack and bake for 35 minutes. Remove the foil and let the potatoes cool to room temperature.
  • 5. Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, the cheese, to taste salt and pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream and roasted garlic puree in 2 additions.
  • 6. Grease a standard muffin pan and evenly distribute the potato mixture . Sprinkle grated cheddar cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes. Let potatoes rest 2 minutes before removing from the muffin pan. Serve hot.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828