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Author Notes: We live on an island off the Maine Coast in the center of the
Lobster Universe. Friends and family come from all over to visit in the summer to enjoy this magnificent coast and eat lobster. After every big lobster feed, we make Lobster Hash with poached (or over easy) eggs for breakfast the next morning. We buy extra lobsters just for the hash. Most people say, it is the best breakfast they ever ate.
This same recipe works great with leftover fish (Chilean Sea Bass and Swordfish works best but any fish will work) or Maine shrimp as well. —Stephen Gray
Food52 Review: WHO: Stephen Gray is a new Food52-er who can usually be found on the Maine island of Vinalhaven.
WHAT: The simplest holiday breakfast you've ever made.
HOW: Saute your onions, then the potatoes with the "walking legs" of your lobster. Crisp it all up with your lobster meat. Top it with a fried egg.
WHY WE LOVE IT: The concept of flavoring the dish with the lobster legs is genius; the whole dish is infused with that lobster-y richness. With just five ingredients, you get the best hash we've ever made -- and a new way to celebrate a special occasion.
Serves 4 to 5
- 4 to 5 red bliss potatoes
- 1 large onion (I like sweet onions)
- Olive oil
- 1/4 cup flat leaf parsley rough chopped
- Cooked meat from 4 to 5 one and a half-pound lobsters and their walking legs (use more lobster if you want a richer hash)
- Salt and pepper
- Chop the onion and sauté in olive oil till soft
- Dice potatoes (skin on) into 1/4 inch cubes and sauté until lightly brown in olive oil with the walking legs (this adds lobster flavor). Remove potatoes, season with salt and pepper and drain on paper towel. Discard the legs.
- Chop lobster into 1/4 inch pieces
- Mix onions, potatoes, lobster and parsley in a bowl. Adjust seasoning to taste
- Reheat and crisp individual servings of hash in a very hot pan with a little olive oil.
- Serve hash topped with poached or over easy egg.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
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