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

Ingredients

• 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

Directions

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