Idaho® Potato and Crab Hash with Poached Eggs


  • 2 pounds Idaho® russet potatoes
  • 2 pounds sweet potatoes
  • 2 pounds Idaho® yellow potatoes
  • 14 ounces yellow onion, medium dice
  • 12 ounces red bell peppers, small dice
  • 8 ounces herb-infused compound butter, slightly melted
  • 2 ounces honey
  • 2 tablespoons salt and pepper mix
  • 1 cup Japanese dried bread crumbs
  • ½ cup olive oil
  • 48 eggs
  • 1 pound jumbo lump crab


  1. Peel and steam all potatoes until soft. Drain, let cool and cut into medium dice.
  2. In a bowl, combine the diced potatoes with the onion, peppers, butter, honey, salt and pepper, and bread crumbs. Mix thoroughly.
  3. Gently fold the crab in and refrigerate.
  4. For each order, sauté 6 ounces of loose potato hash in 1 teaspoon of olive oil in a nonstick pan, turning gently until hot and crispy.
  5. In a separate pan, poach 2 eggs.
  6. Plate the potato hash and top with the poached eggs.
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Yield: 24

Matt Harding
The Piada Group

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