Bradley Ogden's Crab Hash
When you really need to impress someone at brunch
From "Bradley Ogden's Brekfast, Lunch & Dinner"
2 small Russet potatoes (about 2/3 lb)
3 tbsp oil or clarified butter
2 tbsp unsalted butter
1/4 cup thinly sliced leeks, white part only
1/2 cup sweet yellow Spanish onion in 1/2 inch dice
1/4 cup diced celery
3/4 cup each red and green pepper in 1/2 inch dice
1 minced garlic clove
2 cups cooked crabmeat, preferably Dungeness
1/8 tsp cayenne
1 tsp kosher salt
1/2 tsp ground white pepper
pinch of nutmeg
3 tbsp finely chopped parsley
grated orange zest
Bring a medium saucepan of water to a boil, add the potatoes, and parboil for 10
minutes. Remove the potatoes. When cool enough to handle, peel and quarter them
lengthwise, then slice them 1/8 inch thick.
Place oil or clarified butter in a skillet and heat over high
heat until very hot. Add the potatoes and saute until golden brown and crisp,
about 5 minutes.
Meanwhile, melt 2 tbsp butter in another skillet over medium
heat. Add the leeks, onion, celery, peppers and garlic, and saute for 3 minutes.
Drain the potatoes and add them along with the crabmeat, seasonings and parsley
to the sauteed vegetables. Mix well and adjust seasonings to taste. Continue
cooking for 2 minutes or until the crab is heated through. Remove hash from pan
and arrange on serving plates.