Maine food is synonymous with lobster, of course, but potatoes may be a close second. So what could be more “Maine” than this dish – a combination of potatoes, lobster, herbs and seasoning, topped with a fried egg for good measure?
More importantly, it’s super tasty. Inspired by corned beef hash, this lobster variation will fortify a group of hungry eaters for the day’s adventures. Protein-packed and hearty, the richness of the lobster is balanced by the freshness and bright flavors of parsley and celery leaves. Tie it all together by breaking open the golden egg yolk over your lobster hash. Presto: instant sauce!
Recipe created by Vanessa Seder for Maine Lobster Now®
Place potatoes into a medium saucepan and cover with water so that it is 2 inches above the potatoes. Bring potatoes to a boil over high heat, reduce heat to a simmer, and cook until almost tender but still firm, about 15 minutes. Drain well, let cool slightly, and then finely chop. Set aside.
Melt 3 tablespoons butter in a large cast-iron or non-stick skillet over medium heat. Add onion and cook, stirring occasionally until the onion is translucent and soft, about 4 minutes. Add the potatoes back to the pan, fold gently to combine, then raise the heat up to medium-high. Let cook without stirring, until the potatoes start to turn golden brown, about 6 to 8 minutes. Stir gently and repeat the process until the potatoes, begin to crisp all over in parts, about 15 minutes total.
In a separate large cast-iron or non-stick skillet, melt the remaining 2 tablespoons butter. Crack the eggs in the pan, and season to taste with salt and pepper. Place a lid over the pan and cook until the whites are solid but the yolks are still runny, about 5 to 7 minutes.
Divide the hash among 4 bowls or plates and top each with a fried egg. Serve immediately.