Ingredients: |
Ingredients: 2 lbs Russet potatoes
1 small onion, finely diced
1/4 cup celery, finely diced
1/4 cup green bell pepper, finely diced
6 T butter, divided
12 oysters--in the shell
4 T flour
1/2 cup heavy cream
1 tsp kosher salt
1 tsp freshly ground pepper
1 T Worcestershire sauce
1 tsp fresh sage, finely chopped
1/2 cup fresh parsley, finely chopped
12 eggs
12 dashes Tabasco, or to taste
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Directions: |
Directions:Steam the potatoes in a steamer until tender but not mushy, about 30 minutes. When cool, peel and cut into medium dice.
Steam oysters in a steamer in a little water for 2-3 minutes. Leave liquor in pan and carefully reserve it as well as meat, and shells, all separately. Strain liquor through cheesecloth if it looks sandy or dirty.
Melt 4 T of the butter in a heavy skillet; add onion, celery and bell pepper. Saute vegetables until tender, then stir in flour and simmer over medium-low heat for 3-4 minutes. Add the cream, Worcestershire sauce, sage, salt and pepper and stir, then simmer for 7-8 minutes. Add the potatoes; cook for 3-4 minutes more; add oysters at the end. Transfer to a bowl and refrigerate until cool or overnight.
Next day:
Heat a non-stick skillet until very hot; add the remaining 2 T butter and cook 4 equal portions of hash until a brown crust forms on the bottom. Turn the portions onto 4 plates.
In a small saucepan over medium heat, bring 2 to 4 cups of water and the oyster liquor to a simmer. Gently crack the eggs into the water and cook 3-8 minutes.
Present the hash in the middle of a dinner plate. Place three oyster shells on each plate around the hash. serve the poached eggs in each oyster shell. Add a dash of Tabasco to the top of each egg. Garnish with parsley. |
This recipe for Poached Eggs and Oyster Hash is from