South City Kitchen’s Crab Hash

Written by Chef Chip Ulbrich   

Crab Hash
Serves 4

2 large Idaho potatoes
2 large ripe tomatoes
1 pound jumbo lump crab, picked clean
8 large eggs
1/4 cup chives, snipped
2 cups Hollandaise sauce

Peel potatoes and evenly dice into half-inch cubes; cover with water and reserve. Peel and dice tomatoes by first removing the core and cutting a small X on the other end. Blanch quickly in rapidly boiling water, then shock in ice water. Remove skins and discard. Cut tomatoes across the equator, squeeze out the seeds, then dice into half-inch cubes; reserve. Prepare Hollandaise and keep in a warm area until the dish is ready (recipe follows). Prepare water for poaching the eggs by bringing some water to a simmer in a wide, shallow pan. While the poaching water is heating, prepare hash by heating about 1/2 inch of canola oil in a large skillet until shimmering but not smoking. Drain and pat dry the potatoes, and carefully add to the oil. Brown potatoes, turning frequently to color on all sides until they are cooked through. Modulate heat so that they don’t scorch. Once cooked, drain well and return to pan. Add the crab along with 1 tablespoon of butter and brown, tossing frequently. Add diced tomatoes at the last minute to heat through; season with salt and pepper. Toss in half of the chives, remove from heat and reserve. Crack eggs into simmering water making sure that they are submerged (add more water if needed). Poach to desired doneness. Divide hash between four plates, top each with 2 eggs, then some hollandaise and the rest of the chives.

For the Hollandaise sauce
Serves 4

4 large egg yolks
3 tablespoons white wine
1 pinch cayenne pepper
Juice of 1 lemon
1 cup clarified butter, room temp
Salt and pepper to taste

Over a pot of boiling water, whisk together yolks, wine and cayenne until foamy and just cooked. Remove from heat and whisk in butter a little at a time, then add lemon and season to taste with salt and pepper.