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JAMIE'S CRAB HASHJAMIE'S CRAB HASH

Yield: Serves 4

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:
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


Chef Jamie Leeds, Washington Terrace Hotel, Washington DC
Idaho Potato Commission:  www.idahopotato.com

 

 

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