Crab Hash

Recipe by Millereg
READY IN: 1hr 30mins




  • 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.