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Potato Hash with Crabmeat


Yukon Gold Potatoes
Red and Yellow Peppers
Fresh Spinach
1 cup - Lump Crab Meat
Salt, Pepper, Scallions, Parsley, and Chives


Prepare the potatoes by placing them in a pot of cold, salted water. Then bring to a simmer for 8 to 10 minutes.

While potatoes are simmering clean and dice peppers and onions and chop spinach.

In a pan with olive oil, heat onions, peppers, and spinach until tender. Then toss the potatoes in and cook until they are crispy.

Then add about 1 c. of lump crab meat that has been completely cleaned of shell pieces. Finally add salt and pepper, scallions, and parsley and chives. Heat until the crab meat is warmed through.

Serve in a bowl and place two poached eggs on top.

To poach eggs, simmer water in a small sauce pot with about 2 T of distilled white vinegar. Crack eggs into a side bowl, then pour the eggs into the simmering water. After about 2 1/2 to 3 minutes remove eggs with a perforated spoon and place on top of hash.

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Nutritional Information
Per Serving

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