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Jamie's Crab Hash
Courtesy of Idaho Potato Commission
Servings: 4
Prep Time: 20 Min.
Cook Time: 20 Min.
What you need:
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Hollandaise Sauce:
1/3 c. PLUS 2 Tbsp. water
1 Tbsp. fresh lemon juice
salt
white pepper freshly ground
3 large egg yolks
1/2 lb. unsalted butter, melted

Hash:
1/4 c. canola oil
1 large Vidalia onion, finely diced
1 red pepper, finely diced
3 Idaho® potatoes, peeled and finely diced
1/8 tsp. cayenne
1/8 tsp. cumin, ground
1/2 lb. jumbo lump crabmeat, picked over for shells
salt
black pepper, freshly ground
8 large eggs, poached
1/4 c. parsley, finely chopped
What to do:
Hollandaise Sauce:
1. Reduce 1/3 c. water, juice, 1/8 tsp. salt, and 1/8 tsp. pepper to 2 Tbsp. in nonreactive saucepan; remove from heat; cool to room temperature.
2. Whisk egg yolks into the reduction; set over low heat; cook, whisking constantly, until mixture turns into thick, yellow foam; remove from heat.
3. Dribble melted butter into egg mixture, whisking constantly; add remaining 2 Tbsp. water before all the butter is incorporated, whisking constantly.
4. Strain through fine chinois; place in Bain Marie; reserve (keep warm).

Hash:
1. Heat oil in large skillet set over medium-high heat; add onion, pepper, potatoes, cayenne and cumin; cook until tender; remove from heat; add crabmeat; season; mix well; reserve.
2. To serve, mound hash on each plate; top each mound with 2 poached eggs; drizzle Hollandaise sauce over and around; sprinkle with parsley.

* Chef's Note: A green vegetable can accompany this dish.

* Recipe courtesy of Jamie Leeds, Chef, Hanks Oyster Bar, Washington DC.
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