Crab Cake Hash

Crab Cake Hash

Source:
South City Kitchen, Atlanta, GA

Yield: 12

Ingredients:

Roasted Fingerling Potatoes

Crab cakes

Tomato Relish

Hollandaise

Directions:

Roasted Fingerling Potatoes

  1. Combine potatoes, thyme, garlic and salt and pepper in a mixing bowl. Spread evenly on a sheet pan and roast at 400°F until crispy on the outside and soft on the inside, about 30 minutes. Keep warm.

Crab cakes

  1. Gently combine all ingredients except panko.. Add just enough panko so mixture holds together when formed. Divide into 12 or 24 cakes; chill until ready to cook.

Tomato Relish

  1. Place tomatoes, vinegar and onion in a bowl. Soak for 20 minutes. Drain off vinegar and reserve for another use.
  2. Add remaining ingredients to the tomatoes and stir to blend. Check seasoning.

Hollandaise

  1. In a bain marie over simmering water, whisk together yolks, wine and cayenne until foamy and just cooked.
  2. Remove from heat and whisk in butter a little at a time, then add lemon juice. Season to taste with salt and pepper. Keep warm but not hot.

Crab Cake Hash Assembly:

  1. In a sauté pan over medium heat, add a little butter and sauté crab cakes until golden on both sides and warm in the middle. Keep warm.
  2. In another non-stick sauté pan fry 4 eggs over easy.
  3. Divide potatoes by 4 and place hot potatoes in the center of each plate.
  4. Place a crab cake on each mound of potatoes and top with a fried egg.
  5. Spoon a portion of hollandaise over the egg and surround with about 1/2 cup tomato relish. Garnish with minced chives.