CRAB HASH WITH MAKAH OZETTE POTATOES

8 Makah Ozette potatoes
zest of one lemon
2 tablespoons unsalted butter
2 tablespoons olive oil
1 leek bulb, the white parts only, finely chopped
2 tablespoons minced white onion
2 tablespoons minced Anaheim pepper
12 oz (1 1/2 cups) Dungeness crab meat
1 tablespoons chopped fresh dill weed
1/2 teaspoons sea salt
1/2 teaspoons coarsely ground black peppercorns

Preheat the oven to 400°.

Place the potatoes on the oven rack and bake them for 30 to 40 minutes, until they are fork tender. Remove them from the oven to cool, then peel and grate them into a bowl. Set aside.

Next, place the lemon zest in a small saucepan with just enough water to cover. Place over medium-high heat and bring to a boil. Drain and repeat the process twice, then rinsed the zest in cold water and pat dry with a paper towel. Mince, then set aside.

In a large non-stick skillet, melt the butter over medium heat and add the olive oil and then the grated potatoes, spreading them out evenly and sautéing them for 5 to 7 minutes without mixing or flipping. Spread the leek, onion, and pepper out on top of the grated potatoes and cook for 5 minutes more or until the bottom is golden brown.

Spread the crabmeat atop this mix and sprinkle with the minced zest and dill, salt, and pepper. Turn the entire hash cake over with a spatula and cook for 7 more minutes or until the hash cake is evenly heated and a crisp, golden hue. Serve on four plates with poached eggs mounted onto the hash cake slices.

Olympic Peninsula Intertribal Advisory Committee

RETURN TO THE RECIPES LIST