Jamie's Crab Hash

Jamie's Crab Hash

Jamie Leeds
Hanks Oyster Bar
Washington DC

Yield: Serves 4



Hollandaise Sauce:
  1. Reduce 1/3 cup water, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper to 2 tablespoons. In nonreactive saucepan; remove from heat; cool to room temperature.
  2. Whisk egg yolks into the reduction; set over low heat; cook, whisking constantly, until mixture turns into thick, yellow foam; removing from heat.
  3. Dribble melted butter into egg mixture, whisking constantly; add remaining 2 tablespoons water before all the butter is incorporated, whisking constantly.
  4. Strain through fine chinois; place in Bain Marie; reserve (keep warm).
  1. Heat oil in large skillet set over medium-high heat; add onion, pepper, potatoes, cayenne and cumin; cook until tender; remove from heat; add crabmeat; season; mix well; reserve.
  2. To serve, mound hash on each plate; top each mound with 2 poached eggs; drizzle hollandaise sauce over and around; sprinkle with parsley.
  3. Chef's Note: A green vegetable can accompany this dish