Back to Recipe Finder

Ruby Red Grapefruit Crab Hash

Ingredients

Instructions

1. To Prepare the Potatoes: Preheat oven to 350° F. Wash and dry 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 oven and let cool completely. Refrigerate for 2 hours; peel and dice into 1/2-inch cubes.
2. To cook the Hash: In a large, heavy bottom pan, warm the olive oil on medium heat. Add the shallots and cook until carmelized, approximately 3 to 4 minutes. Add the garlic and grapefruit juice. Bring the liquid to a boil; lower the heat and simmer for 5 minutes. Add the potato, star anise, red peppers, serrano chile and crabmeat. Saute? together for another minute; add lemon juice and season with salt. Snip half of the chives and add to mixture. Reserve the remainder of the chives for garnish.
3. To Serve: Arrange an oval mound of the hash in the center of each plate; garnish with chive and grapefruit sections.

Serving Size: 1/4 recipe (1cup)

Nutrition Information Per Serving