I first had Oysters Rockefeller as a college student one summer when I worked in the kitchen of a tennis club. While I couldn't stomach raw oysters (I know—it's a shortcoming!), I loved the baked oyster snuggled in the spinach and anise sauce, and covered with breadcrumbs. This hash is an homage to the real deal.
Test Kitchen Notes
Mash-up aside, this is a great technique for making a hash with eggs (and so damn pretty). I will experiment with it over and over again. I loved the addition of oysters and spinach, and think it's a keeper for smoked oyster fans. The eggs make a wonderful sauce when broken over the hash and all the flavors come together really well. I might have crisped the potatoes a bit more, as they were soft and needed some texture. —figgypudding
2 to 3
3-ounce can smoked oysters in olive oil (such as Crown Prince brand)
extra virgin olive oil, divided
slice white sandwich bread
Freshly ground black pepper
anise seeds, crushed with a mortar and pestle
medium onion, diced (about 1 cup)
fennel bulb, cored and diced (about 1 1/2 cups)
Yukon Gold potatoes, peeled and cut into 1/2-inch dice
medium garlic cloves, minced or pressed (about 2 teaspoons)
10-ounce package frozen chopped spinach, thawed and squeezed dry
Drain oysters in a strainer set over a bowl to catch the olive oil and juices. Set aside.
Heat 1 tablespoon of olive oil in a 10-inch cast iron or nonstick skillet over medium heat.
While the olive oil is heating, tear the bread into 6 to 8 pieces, then use your food processor to pulse the bread into crumbs. Continue pulsing until the crumbs are uniform, with no large bits remaining. Transfer the bread crumbs to the hot oil. Sauté, stirring occasionally, until the crumbs are golden brown and crispy. Transfer to a bowl and toss with 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and the crushed anise seed. Set aside.
Add 2 tablespoons olive oil to now empty skillet (don't worry if there are a few stray breadcrumbs). Return the pan to the burner on medium heat and add the onion and fennel. Sauté, stirring occasionally, until the onions and fennel have softened and just started to brown, about 7 to 8 minutes.
While the onion and fennel are cooking, toss the potatoes with the oil that has drained from the oysters, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a microwave-safe bowl. Cover the bowl with plastic wrap, leaving a vent for steam to escape. Microwave on high for 4 to 5 minutes, stirring at the halfway point. The potatoes should be easily pierced with a fork when they are done. Set aside.
Once the onion and fennel have started to brown, add the garlic, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and the cayenne pepper. Stir to combine. Add the spinach, breaking it up as you add it. Add the potatoes. Stir to combine, then press into a single layer. Cook for about 3 minutes (until the potatoes start to brown), then stir, and press into a single layer again and cook another 3 or so minutes. Coarsely chop the oysters, and if any more oil has drained, add it to the hash. Stir the hash again, and taste for seasoning. Adjust with salt, pepper, or cayenne as desired.
Reduce the heat to medium-low. Press the hash into a single layer a final time. Sprinkle the chopped oysters evenly over the surface of the hash. Using the back of a large spoon, make 2 to 3 indents in the hash to cradle the eggs. Crack an egg into each indent, and season the eggs with salt and pepper. Cover the skillet and cook until the eggs are just set, about 5 minutes. Divide the hash onto plates, taking care not to break the yolks. Sprinkle each serving with a generous portion of the breadcrumbs. Dig in!
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.