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Lobster Hash

Lobster Hash

Preparation Time: 9 minutes
Cook Time: 40 minutes
Serves: 4 people

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!

Ingredients

russet potatoes (about 2 large), peeled and quartered 1x 1/2 lb. russet potatoes (about 2 large), peeled and quartered
salted butter, divided 5 Tbsp. salted butter, divided
chopped Vidalia onion, from 1 small onion 1 cup chopped Vidalia onion, from 1 small onion
old bay seasoning ½ tsp old bay seasoning
garlic powder ½ tsp garlic powder
ground black pepper ¼ tsp. ground black pepper
cooked fresh lobster meat, claws, knuckles, and tail, coarsely chopped 1 pound cooked fresh lobster meat, claws, knuckles, and tail, coarsely chopped
chopped fresh flat-leaf parsley ¼ cup chopped fresh flat-leaf parsley
chopped fresh celery leaves from stalks of celery ¼ cup chopped fresh celery leaves from stalks of celery
large eggs 4 large eggs
Salt and pepper to taste Salt and pepper

Instructions

Recipe created by Vanessa Seder for Maine Lobster Now®
Step 1
Cutting potatoes on a cutting board

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.


Step 2
Cooking up potatoes and onions in a cast iron pan

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.


Step 3
4 eggs being cooked in a cast iron skillet

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.


Step 4
4 dishes of lobster hash

Divide the hash among 4 bowls or plates and top each with a fried egg. Serve immediately.