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Crab and Sweet Potato Hash


Blanch the sweet potatoes in salted boiling water for 1 minute. Drain & set aside. Add the butter and oil to a large cast iron skillet over medium high heat. Add the red onion and saute for 2-3 minutes. Add the garlic and the blanched sweet potatoes & cook, stirring occasionally for 8-10 minutes or until the mixture turns golden brown. Season with salt & pepper, add the parsley & thyme, then gently fold in the crabmeat being careful not to break up all the lumps. Cook for 1 minute or until heated thru. Remove from heat and set aside in a warm place.

In a nonstick fry pan cook the eggs — one at a time — sunny side up. Transfer each cooked egg to a sheet pan until all 8 are cooked.

To serve: Spoon some of the parsley aioli onto each of the 8 plates. Spoon some of the hash onto the aioli. Top with an egg, sprinkle with sea salt, cracked black pepper and a parsley sprig and serve immediately.

Parsley Aioli
Put the parsley, capers, anchovy, garlic, black pepper and oil in a blender. Puree until the mixture is completely smooth. Mix 2 tablespoons of the parsley puree with the mayonnaise. Reserve the rest of the parsley puree for another use.


2 medium sweet potatoes (peeled and cut into ½ inch chunks)

2 tablespoons butter

1 tablespoon canola oil

1 medium red onion (peeled and diced)

3 cloves garlic minced

½ cup parsley leaves roughly chopped

1 teaspoon thyme leaves Salt & pepper to taste

1 pound Blue Star Special Lump Crabmeat

8 large eggs

1 cup parsley aioli (recipe follows)

Sea salt & fresh cracked black pepper

Parsley sprigs for garnish

Parsley Aioli

1 cup Italian parsley leaves (firmly packed)

3 tablespoons capers

2 anchovy filets

3 cloves garlic

½ teaspoon ground black pepper½ cup extra virgin olive oil

1 cup mayonnaise