Lobster Hash

A tender lobster and potato hash is a decadent way to start your day

It was lobster season in Abaco, and I had the good fortune of eating some almost every day of our trip last week. We had so much lobster, in fact, that we even had a bunch of leftover lobster tails from dinner at our house one night and repurposed them into this delicious breakfast hash. We chopped the lobster into bite-size pieces and folded it into some leftover roasted potatoes and grilled peppers that we had in the fridge from another meal. It was probably the finest meal of leftovers that I've ever eaten, and was made even more heavenly with a poached egg on top. If you ever have the fortune to have leftover lobster at your house, this is a must-make meal.


Related Recipes:
- Chorizo, Potato, & Pepper Hash
- Lobster, Corn, & Bacon Chowder
- Duck Hash


Potato & Lobster Hash:

• Chop 1 1/2 lb. cooked lobster meat* and 1 lb. cooked fingerling potatoes into bite-size pieces.
• Melt 2 tbsp. butter in a skillet over high heat and add in the potatoes.
• Cook for 3-5 minutes, without stirring, until the potatoes start to turn golden brown.
• Season with salt and pepper and add in 2 cloves of minced garlic and 2 chopped roasted peppers.**
• Cook for another few minutes, or until the garlic is fragrant but not browned, then add in the lobster and a little more butter.
• Cook for another 2-3 minutes, or until the lobster is warm.
• Check and adjust seasonings as necessary.
• Divide onto plates and top with fried or poached eggs (optional).

Serves eight
*We used leftovers, but you can find already cooked lobster from a good fish shop or can steam your own.
**We used leftover grilled bell peppers, but jarred roasted peppers would work too.