5 Ingredients or Fewer

Dyers Island Lobster Hash

by:
September 28, 2013
16 Reviews
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
Tools
Set a Timer
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.
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