Flavor Trends, Strategies and Solutions for Menu Development
Matt Harding

Senior VP of Culinary & Menu Innovation
Piada Italian Street Food

Idaho® Potato and Crab Hash with Poached Eggs

Recipe courtesy of Chef Matt Harding, Piada Italian Street Food
Sponsor: Idaho® Potato Commission
Servings: 24


  • 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 breadcrumbs
  • 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 breadcrumbs. Mix thoroughly. Gently fold the crab in and refrigerate.
  3. 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.
  4. In a separate pan, poach 2 eggs.
  5. Plate the potato hash and top with the poached eggs.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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