Crab and Sweet Potato Hash

Crab and Sweet Potato Hash Studio Wide
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4-6 servings
  • Cook: 30 minutes

Use white potatoes leftover from dinner instead of sweet potatoes and shrimp or lobster in place of the crab if you prefer. — Chef Sarah Lee Myers


2 medium sweet potatoes, peeled and chopped
1large shallot, thinly sliced
1/2teaspoon sweet paprika
Freshly ground pepper
1tablespoon olive oil
3tablespoons butter
2 garlic cloves, thinly sliced
Finely grated rind and juice of 1 lemon
1/2teaspoon Old Bay seasoning
12ounces lump crab
4ounces baby spinach
4-6 fried eggs


  1. Preheat oven to 350F.
  2. Place sweet potatoes and shallot on a large baking sheet. Sprinkle with salt, paprika and pepper. Drizzle olive oil over top and toss. Place in oven and roast 20 to 30 minutes, or until sweet potatoes are tender.
  3. Melt butter in a large skillet over medium heat. Add garlic, lemon rind, Old Bay Seasoning and crab. Cook 1 minute. Add lemon juice and spinach. Toss until coated with butter. Add potato mixture. Serve warm, topped with fried eggs. Serves 4 to 6.

Nutritional Info *per serving

  • Calories 340
  • Fat 18g
  • Cholesterol 285mg
  • Sodium 810mg
  • Carbohydrate 19g
  • Fiber 4g
  • Protein 26g