Hash is a casual dish that is meant to be fulfilling and comforting. Using crab brings it to an entirely different - and luxurious - level.
Serves 4.
4 medium Idaho potatos
3 tablespoons olive oil
1/2 cup julienned shallots
2 teaspoons chopped garlic
1/2 teaspoon ground star anise
1 cup diced sweet red bell peppers
2 tablespoons diced serrano chile
2 cups jumbo crabmeat, cleaned & picked
1/4 cup orange juice concentrate
2 tablespoons chopped flat leaf parsley
1 tablespoon kosher kalt
8 sprigs fresh cilantro, for garnish
To prepare the potatoe: Preheat the oven to 350 degrees. Wash and dry the potatoes. Using a fork, pierce the skin several times to prevent them from bursting. Place them directly on the oven rack. Bake for 45 minutes, until they are slightly soft to the touch. Remove from the oven and let cool completely. Refrigerate for 2 hours then peel and dice into a small 1/2 inch cubes.
To prepare the Hash: In a large, flat griddle pan, warm the olive oil on medium heat. Add the shallots and cook until caramelized, approximately 3 to 4 minutes. Add the garlic and the diced potato. Toss together and cook for 1 minute. Add the star anise, red peppers, serrano chile, crabmeat, orange juice concentrate, and parsley. Saute together for another minute and season with salt.
To serve: Arrange an oval mound of the hash in the center of each plate, and garnish with cilantro.