Isle of Palms crab hash
1 1/2 pounds red-skinned potatoes, washed, cut into 1/2-inch cubes
Old Bay Seasoning
3 thick slices smoked pepper-coated bacon, cut into thin strips
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1 cup medium-dice onion
1 bell pepper, medium-dice
8 oz. crabmeat, picked over
1/2 cup minced fresh parsley
Freshly ground black pepper to taste
Makes 4 to 6 servings.
Cook cubed potatoes in boiling water seasoned with Old Bay seasoning until just fork tender, do not overcook. Shock in cold water or pour into a colander and run cold water over potatoes several minutes to stop their cooking. Drain well. (This can be done the day ahead, and then refrigerated.) In large skillet, cook bacon until crisp, remove bacon from skillet. In reserved drippings, cook onion until translucent. Add bell pepper and potatoes and heat through, stirring to coat. Just before serving, stir in crab meat and cooked bacon. Season to taste with additional Old Bay seasoning and freshly ground black pepper.
Note: This hash is a favorite low country specialty of mine. It is extra delicious (and indulgent) to top each serving with a poached egg, then spoon Hollandaise sauce on top.