BRADLEY OGDEN'S CRAB MEAT HASH

2 small russet potatoes (about 2/3 lb)
3 tablespoons oil or clarified butter
2 tablespoons unsalted butter
3/4 cup each red and green bell pepper, 1/2-inch dice
1/2 cup yellow Spanish onion, 1/2-inch dice
1/4 cup thinly sliced leeks, white part only
1/4 cup diced celery
1 garlic clove, minced
2 cups cooked crab meat
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/8 tsp cayenne pepper
pinch of nutmeg
3 tablespoons finely chopped fresh parsley
TO SERVE:
poached eggs
grated orange zest (for garnish)

Bring a medium saucepan of water to boil, add the potatoes, and parboil for 10 minutes. Remove the potatoes. When they are cool enough to handle, peel and quarter them lengthwise, then slice them 1/8-inch thick.

Place the 3 tablespoons oil or clarified butter in a skillet and heat over high heat until very hot. Add the potatoes and saute until golden brown and crisp, about 5 minutes.

Meanwhile, melt 2 tablespoons butter in another skillet over medium heat. Add the peppers, onions, leeks, celery, and garlic, and saute for 3 minutes.

Drain the potatoes and add them along with the crab meat, seasonings, and parsley to the sauteed vegetables. Mix well and adjust the seasonings to taste. Continue cooking for 2 minutes or until the crab is heated through.

Remove hash from the pan and arrange on serving plates. Top with poached egg and garnish with a little grated orange zest.

Servings: 4

Category:  Breakfast and Brunch
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