Roe My Boat with Idaho® Potato Hash Baes

Roe My Boat with Idaho® Potato Hash Baes

Nick Korbee
Egg Shop
New York, NY and Brooklyn, NY

Yield: 12 Servings


Hash Baes

Pickled Red Onions (prepare 8 hours or up to 1 week ahead)

For Service


  1. Heat oven to 350°F (convection) or 375°F (conventional).
  2. Shred potatoes with a large whole grater, placing shredded potato into a bowl of cold water to prevent oxidizing. 
  3. Drain potatoes and squeeze dry. Spread in a thin layer on one or two sheet pans. (Line with parchment for easier clean-up if desired.) Bake until dry but not brown, stirring once or twice, about 20 minutes. Cool to room temperature.
  4. In a large bowl, whisk eggs, potato starch, garlic and onion powders, salt and pepper. Mix in shredded potatoes, being careful not to mash the potatoes.
  5. Scoop mixture into 24 portions using a 3-ounce scoop, or about 1 heaping 1/4 cup measure. Place on a sheet pan and flatten to about 1/2-inch. Fry immediately or cover and refrigerate up to 4 hours.
  6. To prepare red onions stir together vinegar, water, brown sugar, salt and garlic in a small container until sugar is dissolved. Add sliced onion. (Adjust container size as needed so onions are completely immersed.) Refrigerate at least 4 hours or up to 1 week ahead. Makes about 2 cups.
  7. To serve, heat 1/2-inch oil in a large deep skillet to 350-375°F. Fry potato portions until deep golden brown, about 2-3 minutes per side. Remove to paper towels to drain. (If frying all at once, place a cooling rack over a sheet pan and hold in a warm oven until serving.)
  8. Spoon about 2 tablespoons Labneh on a plate. Arrange two Hash Bae; garnish each Hash Bae with a dollop of Labneh, 1/2 tablespoon salmon roe, a few strips of onion and dill fronds. Serve with spicy ketchup.