Lobster Hash Sp5 Food

LOBSTER HASH

Steps:

• If using live lobster, steam or boil them. Let cool at room temperature. Use a cleaver to remove the meat from the claws, knuckles and tails. Freeze the carcass for future use. Remove the cartilage from the claws and the intestine from the tail of the cooked meat. Cut the meat into 1/2-inch chunks. Cover and refrigerate.
• Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2-inch dice. Place in a mixing bowl.
• Cook the bacon in an 8- or 9-inch sauté pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the sauté pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat.
• Add the onion and pepper (including the fat) to the potatoes. Mix in the lobster meat and season with salt and pepper. Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5-inch cakes. Refrigerate until ready to cook.
• Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers.
• Heat the oil in a well-seasoned 12- to 14-inch skillet over medium high heat. Cook the hash "cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown. Using a spatula, turn the cakes over. If they break when turning, don't worry; just use the spatula to reshape them in the pan. Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid. Do this quickly so that all the eggs cook in about the same amount of time. It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny. Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top. Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once.

LOADED HASH BROWNS #SP5

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray. In a large bowl, mix all ingredients. Spread into baking dish. Bake uncovered for 40 minutes or until bubbly and top is golden.

HAWAIIAN HASH #SP5

Steps:

• Mix the Simply Potatoes® O'Brien Hash Browns with the ham in bowl.
• Heat olive oil over medium heat in a large non-stick skillet.
• Add the hash brown/ham mixture to the pan and cook for about 8 minutes or until it starts getting browned on the bottom.
• Stir the hash browns around and cook for another 5 minutes.
• Stir in the drained pineapple tidbits and allow to cook for 1 minute until heated through.
• Take pan off heat and sprinkle with the cheese. Let it sit until melted then serve immediately.

BACON AVOCADO POTATO HASH SKILLET #SP5

Steps:

• Heat Broiler in the oven on high for 5 minute.
• Place Simply Potatoes on a baking sheet, and spray the top with cooking spray.
• Place under the broiler for 15-25 minute Watch the hashbrowns they brown fast!
• While the hashbrowns are cooking, cook the bacon in a non stick pan, remove and drain on paper towels.
• Add the eggs to the pan that you cooked the bacon inches Scramble. Cook over low heat, and keep them moving, you don't want them to brown.
• Dice up the avocados, and toss with the eggs. Stir in salsa.
• Take hashbrowns out of the oven once they have browned.
• Place a thick layer of hashbrowns on the bottom of the plate, and top with bacon avocado egg mix.
• Pick whatever cheese you like, and sprinkle it over the top. Enjoy!

LOBSTER HASH #SP5

Steps:

• Heat frying pan on medeum heat.
• Chop lobster meat and green onions.
• Add lemon olive oil to frying pan.
• Add simply potates garlic and herd potates to frying pan sauting for 4-6 minutes or until they are starting to brown up.
• Add lobster meat ,whites parts of the green onion and old bay seasoning. Continue sautaing untill everything is well blended.
• Cook until golden brown then add remainning parts of green onion.