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Jamie's Crab Hash
Recipe courtesy of Jamie Leeds, Chef, Hanks Oyster Bar, Washington DC
Yield: Serves 4
Ingredients
Hollandaise Sauce:- 1/3 cups + 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 cup 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 cup Parsley, finely chopped
Directions
Hollandaise Sauce:- 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.
- Whisk egg yolks into the reduction; set over low heat; cook, whisking constantly, until mixture turns into thick, yellow foam; removing from heat.
- Dribble melted butter into egg mixture, whisking constantly; add remaining 2 Tbsps water before all the butter is incorporated, whisking constantly.
- Strain through fine chinois; place in Bain Marie; reserve (keep warm).
Hash:
- 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.
- 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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