5 Ingredients or Fewer

Dyers Island Lobster Hash

by:
September 28, 2013
5 Ratings
Dyers Island Lobster Hash
Photo by James Ransom
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

Test Kitchen Notes

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.
—The Editors

  • Serves 4 to 5
Ingredients
  • 4 red bliss potatoes
  • 1 large onion (I like sweet onions)
  • 1 splash Olive oil
  • 1/4 cup flat leaf parsley rough chopped
  • 4 one and a half-pound lobsters, cooked meat and their walking legs (use more lobster if you want a richer hash)
  • 1 pinch Salt and pepper
In This Recipe
Directions
  1. Chop the onion and sauté in olive oil until soft
  2. 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.
  3. Chop lobster into 1/4 inch pieces
  4. Mix onions, potatoes, lobster and parsley in a bowl. Adjust seasoning to taste
  5. Reheat and crisp individual servings of hash in a very hot pan with a little olive oil.
  6. Serve hash topped with poached or over easy egg.
Tags:

See what other Food52ers are saying.

  • walkie74
    walkie74
  • laurenlocally
    laurenlocally
  • Silvia Briones
    Silvia Briones
  • Susan
    Susan

Popular on Food52

16 Reviews

Silvia B.
Silvia B. July 10, 2020
Simple quality ingredients add up to an absolutely delicious meal! We had the hash two weekends in a row. Can’t wait to order lobster to make it again.
 
Susan
Susan January 27, 2019
Found this today when looking for a way to use extra lobster meat for brunch. This recipe was awesome! The sweetness of the lobster really added to the savory of potatoes, onions & egg. My husband is from Maine & he loved it. !
 
walkie74
walkie74 April 3, 2014
Maybe if I keep it to just two, it'll be easier. And I can figure out how to mix it gently. Hmmmm...
 
walkie74
walkie74 April 2, 2014
I bet I could totally make this with crab...
 
Author Comment
Stephen G.
Stephen G. April 2, 2014
I Jane had crab hash with asparagus and mushrooms. Problem is crab meat is much more delicate than lobster and tends to fall apart. Need to mix and handle very carefully. Hard to do for lots of people.
 
Sandfowler
Sandfowler April 2, 2014
What in the world are walking legs??!
 
Author Comment
Stephen G.
Stephen G. April 2, 2014
The little legs under the body that the lobsters walk on
 
Author Comment
Stephen G.
Stephen G. March 29, 2014
Then you don't cook enough lobsters. You always have to have enough for hash in the morning.
 
Jim
Jim March 29, 2014
Just found this site. Love it. This will be the first one I try. Hey Foodie...We never have left over lobster!
 
Fred G.
Fred G. December 26, 2013
pepper on hash browns -- or any potato -- works against the creaminess, in some cases sapping it completely. Sprinkling on top, maybe. still works against the creaminess, though.
 
Bottom C.
Bottom C. December 25, 2013
Wow, 1.5 lbs of lobster per person! Can't wait to indulge.
~ the Bottom Chef ~
 
Muse
Muse December 25, 2013
This sounds absolutely delicious...will make it for a New Year's Dat brunch we are hosting. Thank you for sharing your recipe and Merry Christmas to you and your family. Peace, Light and Love.
 
Kdrusnak
Kdrusnak December 23, 2013
Your old format was much more user friendly !
 
laurenlocally
laurenlocally November 26, 2013
I can not wait to try this!
 
Foodie
Foodie September 30, 2013
Yummmmm......always wondered what to do with leftover lobster meat. Will try next weekend. Thanks!
 
Muse
Muse September 29, 2013
This sounds SO good...thank you for posting your recipe, I will have to try this for my next brunch! Peace, Light and Love.