Crab and Sweet Potato Hash is a versatile dish that can be served for breakfast, lunch or dinner. Using roasted sweet potatoes from the previous nights dinner shortens the preparation process considerably.
White potatoes can be substituted for the sweet potatoes and if you prefer shrimp or lobster over crab, go ahead and make that substitution.
Crab and Sweet Potato Hash
(Adapted from recipe courtesy of Chef Sarah Lee Meyers, 2013)
2 medium sweet potatoes, peeled and chopped
1 large shallot, thinly sliced
1/2 tsp Kosher salt
1/2 tsp sweet paprika
Freshly ground black pepper
1 Tbsp extra-virgin olive oil
4 Tbsp unsalted butter
2 garlic cloves, thinly sliced
Finely grated rind and juice of 1 lemon
1 tsp Old Bay seasoning
16 ounces lump crab meat
10 ounces baby spinach
4 fried eggs
Sriracha to garnish
Cojita or finely grated Parmesan cheese to garnish
Preheat oven to 350F.
Place sweet potatoes and shallot on a large, foil-rimmed baking sheet. Sprinkle with salt, paprika and pepper. Drizzle olive oil over top and toss to coat. Place in oven and roast 20 to 30 minutes, or until sweet potatoes are tender.
Melt butter in a large, heavy skillet over medium heat. Add garlic and lemon rind, Old Bay seasoning and crab. Cook 1 minute. Add lemon juice and spinach. Toss until coated with butter. Add potato, shallot mixture. Serve warm topped with a fried egg and warm crusty bread.