These lobster hash patties are smoky, sweet, rich and bacon-y. They are fantastic on their own, so by adding eggs your style with your favorite sauce, (which they don’t really need), you will be in heaven. –Chef Mac Arrington
Wine/Beer: Champagne, Prosecco, un-oaked Chardonnay, Mimosa, Light Ales
For the Main Event
1 cup Maine Lobster Meat, small diced
4 to 8 large eggs
1 lb red potatoes, scrubbed, diced
1 onion, diced same as potato
1 red pepper, seeded, diced same as potato
4 slices bacon, sliced into lardons
¼ cup cheddar cheese, shredded
½ tsp smoked paprika
Dash red hot sauce
3 sprigs thyme
1 scallions, sliced
Salt & FGBP to taste
For the Main Event
Place the potatoes in a pot of cold water and cook for approximately 15 minutes on medium-high heat until tender. In a large pan, render the bacon over medium-high heat until crispy. Save the fat. Place the bacon in a bowl with the cooked potatoes. Add the onions and pepper to the pan with the bacon fat and sauté for five minutes, or until translucent. Deglaze the onions and the peppers with hot sauce. Add the paprika, scallions, and thyme and cook for another few seconds. Add the onion mix and bacon fat to the bacon and potatoes. Mix thoroughly. Add the lobster meat and cheddar to the mixture. Season with salt, pepper, and a little cayenne to taste. Mix to combine all ingredients, allowing the potatoes to mash a bit. This will become the binding agent in the recipe. Divide the potato and bacon hash into patties. (I like to divide this recipe into four.) Store the hash patties in the fridge, or freeze them for later use.
Heat one tablespoon of oil in a large non-stick or cast iron pan over medium-high heat.
Place the hash patties in the heated pan, cooking for two minutes on each side or until both sides are golden and delicious.
Cook the Eggs
NOTE: The number of eggs used in this recipe depends on personal preference and appetite. Additionally, the eggs can be prepared using any number of methods: poaching, scrambling, or frying.
After the eggs are cooked, place them on top of each hash patty. Garnish with scallions and your favorite sauce, such as hollandaise, lyonnaise, dijonnaise, or feel free to add no sauce at all. These are tasty on their own or with your favorite complements.