Rustic Tuscan Idaho® Potato and Crab Hash


  • 3 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 2 white anchovy, chopped
  • 2 ounces black olives- quality, pitted and rough chopped
  • ¼ teaspoon red pepper flakes
  • 2 ounce capers- rinsed
  • Kosher salt-to taste
  • Black pepper
  • 1 pound Idaho® russet potatoes, large dice
  • 1 small white onion, medium dice
  • 1 tablespoons chopped thyme
  • 2 tablespoons chopped basil
  • 1 tablespoon chopped flat-leaf parsley
  • 4 ounce portabella mushrooms- large dice
  • 5 ounces Roma tomatoes- large dice
  • 2 ounce white wine
  • 1 lemon, juice and zest
  • 5 ounce lump crabmeat, cleaned and shells removed


  1. In a large sauté pan, add half the oil and heat over medium heat. Add the potatoes with a little salt and pepper. Allow the potatoes to slowly brown. Cook halfway through. Remove the potatoes from the pan, and lay them on a paper towel lined plate.
  2. Using the same sauté pan, add the remaining oil over medium high heat. Add the onions and anchovies. Cook for 3-4 minutes. Add the mushrooms and garlic. Sauté the mix for 3 minutes, just enough to par-cook the mushrooms.
  3. Turn the heat on high and add the wine, lemon juice, lemon zest, orange juice, olives, capers and tomatoes. Cook for 4-6 minutes; stiffing occasionally. Add the herbs and the potatoes back to the pan. Sauté until the potatoes are tender. Adjust the seasoning if needed.
  4. Gently fold in the crabmeat, toss just enough to incorporate into the dish and heat through. Try to keep the crab in large pieces. Serve.
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Yield: 4

Patrick McElroy
Washington University in St.Louis
St. Louis, MO

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