Crab Hash

"Serve this as a satisfying main dish for lunch, brunch or even a hearty breakfast."
photo by PaulaG photo by PaulaG
photo by PaulaG
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.

Questions & Replies

Got a question? Share it with the community!


  1. 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!


Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
View Full Profile

Find More Recipes