Idaho Potato Dinner Pizza Frittata

Jamie's Crab Hash

This recipe has been provided to AEB as is by the Idaho Potato Commission

Recipe provided by Jamie Leeds Hanks Oyster Bar Washington DC

Yield: 4 servings

Ingredients

Hollandaise Sauce:

  • 1/3 cups + 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • Salt
  • White pepper freshly ground
  • 3 large egg yolks
  • 1/2 lb unsalted butter, melted
IPC

Hash

  • 1/4 cup canola oil
  • 1 large Vidalia onion, finely diced
  • 1 red pepper, finely diced
  • 3 Idaho potatoes, peeled and finely diced
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon cumin, ground
  • 1/2 lb jumbo lump crabmeat, picked over for shells
  • Salt
  • Black pepper, freshly ground
  • 8 large eggs, poached
  • 1/4 cup parsley, finely chopped

Directions

Hollandaise Sauce:

  1. Reduce 1/3 cup water, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper to 2 tablespoons. 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 tablespoons 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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