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.
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
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