Jamie's Crab Idaho® Potato Hash

Jamie's Crab Idaho® Potato Hash
 

Source:

Source: Idaho Potato Commission

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Yield: Serves 4
Recipe courtesy of Jamie Leeds, Chef, Hanks Oyster Bar, Washington DC

Ingredients & Directions

1/3 cup 2 Tbsp
1 Tbsp


3
1/2 lb


1/4 cup
1 large
1
3
1/8 tsp
1/8 tsp
1/2 lb


8
1/4 cup

Hollandaise Sauce:
Water
Fresh lemon juice
Salt
White pepper freshly ground
Large Egg yolks
Unsalted butter, melted

Hash:
Canola oil
Vidalia onion, finely diced
Red pepper, finely diced
Idaho® potatoes, peeled and finely diced
Cayenne
Cumin, ground
Jumbo lump crabmeat, picked over for shells
Salt
Black pepper, freshly ground
Large Eggs, poached
Parsley, finely chopped

Method

Hollandaise Sauce:

1. Reduce 1/3 cup water, juice, 1/8 tsp salt, and 1/8 tsp pepper to 2 Tbsps. 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; removing from heat.

3. Dribble melted butter into egg mixture, whisking constantly; add remaining 2 Tbsps 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

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