Zingy Old Bay Lemon and Herb crab hash with crispy chorizo and a fried egg
Prep Time
20 Minutes
Cook Time
20 Minutes
Ingredients
14
Servings
4
Great on seafood and everything else, OLD BAY® Lemon & Herb is the star of the show in this hearty potato, crab, and crispy chorizo breakfast hash, topped with a fried egg and cool, herby yoghurt sauce.
Ingredients
2 medium potatoes (approx. 480g) Peeled, roughly chopped and cooked
200 grams white crab meat (if you can’t get crab used cooked flaked salmon)
1 white onion, finely diced
120 grams diced chorizo
1 teaspoon Old Bay Lemon & Herb Seasoning
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
1 tablespoon extra virgin olive oil
4 large eggs
300 grams Greek yoghurt
1 teaspoon Old Bay Lemon & Herb Seasoning
4 spring onions, sliced
Cracked black pepper to serve
Fresh dill to serve (optional)
COOKING INSTRUCTIONS
- 1 Finely dice your onion and place in a frying pan with 1 tbsp of the extra virgin olive oil. On a medium heat, fry this stirring constantly for 10 minutes until the onions are nice and soft and caramelised. Once cooked remove from heat and leave to cool slightly.
- 2 While that’s cooling, mix 1 Tsp of the Old Bay Lemon and Herb with the Greek yoghurt and set aside.
- 3 In a medium mixing bowl, add the potato, warm onion, crab meat (or salmon), Old Bay Lemon and Herb, and salt. Using and spatula or your hands, mix it all together- breaking up the potato so it forms a chunky texture but sticking together.
- 4 Divide the mix into two rough 2cm ish discs.
- 5 Heat 1 Tbsp of extra virgin olive oil in the same pan used to fry the onions (minimising on washing up!) and spoon each hash into the pan and fry on a medium heat for 10 mins, turning half way through. They will break up a bit but just use your spatula to pat down, it’s a hash so they are meant to be rustic!
- 6 Once cooked, place on your serving plates (or keep warm in an oven at 100 degrees C), fry your chorizo in the remainder of the oil on a medium/high heat till crispy (approx. 5 mins), remove to a bowl and then fry your eggs in the chorizo oil.
- 7 Once both your chorizo and eggs are cooked, serve on top of your hash with the Old Bay Lemon and Herb spiked yoghurt on the side and top with spring onions and dill if using. Enjoy!
