Prep 30 mins
Cook 1 hr
Serve this as a satisfying main dish for lunch, brunch or even a hearty breakfast.
- 226.79 g fully cooked crabmeat
- 453.59 g large Red Bliss potatoes, unpeeled
- 56.69 g sliced bacon, cut into 1/2 inch slices
- 1 medium onion, cut into 1/2 inch dice
- 1 small red bell pepper, cut into 1/2 inch dice
- 3 sprig fresh thyme, leaves picked and chopped
- 2.46 ml paprika
- coarse salt or sea salt
- freshly ground black pepper
- white vinegar, for poaching
- 59.16-88.74 ml vegetable oil
- 4 large eggs
- 2 scallions, sliced thin
- Remove any cartilage and shell from the crab meat.
- Cut the meat into chunks.
- Cover and refrigerate.
- Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes.
- Drain and let cool.
- Cut the potatoes, with their skins, into ½-inch dice.
- Place in a mixing bowl.
- Cook the bacon in an 8- or 9-inch sauté pan over medium heat until browned and crisp.
- Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan.
- Add the bacon to the potatoes.
- Return the sauté pan to the heat and add the onion and pepper.
- Turn up the heat and cook for 5 to 6 minutes until browned.
- Add the thyme and paprika, mix well and remove from the heat.
- Add the onion and pepper (including the fat) to the potatoes.
- Mix in the crab meat and season with salt and pepper.
- Mix very well, mashing the potato a bit so that the mixture sticks together.
- Divide the mixture into four 8-ounce portions and shape into 5-inch cakes.
- Refrigerate until ready to cook.
- Fill a deep pan with water for poaching the eggs.
- Lightly salt the water and add 1 tablespoon white vinegar for each cup of water.
- Bring to a boil, then lower the heat so that it barely simmers.
- Heat the oil in a well-seasoned 12- to 14-inch skillet over medium high heat.
- Cook the hash"cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown.
- Using a spatula, turn the cakes over.
- If they break when turning, don't worry; just use the spatula to reshape them in the pan.
- Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid.
- Do this quickly so that all the eggs cook in about the same amount of time.
- It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny.
- Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top.
- Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish.
- Serve at once.
I selected this for breakfast and then realized that based on the instructions it would take me 1 1/2 hours to get breakfast ready! So this is what I did...First, I halved the recipe to serve 2. I then washed and diced the potatoes, placing them in a pan and covered them slightly with water. Brought them to a boil and cooked until tender, about 10 to 15 minutes, allowing the water to cook away. Next, I placed the bacon on a microwave rack and microwaved it. When the bacon was done, I allowed it to cool and after adding the bell pepper (which I only had green on hand) and onion to the potatoes, I added the bacon and paprika. Instead of thyme, I opted to use an Italian seasoning blend. Mashed some of the potatoes as suggested, added the crab, stiring to combine and using a 1/2 cup measure, shaped the mix into 4 generous patties. These were then placed on a preheated well-seasoned skillet that had been lightly oiled with olive oil. While the hash was crisping, I poached the eggs in the microwave. The rest, as they say is history. Wonderful dish!