⅓ cup chopped fresh celery leaves from stalks of celery
4 large eggs
Salt and pepper to taste
Enjoy this delicious and healthy lobster hash recipe for your next brunch!
Place potatoes into a saucepan and cover with water so that it is 2 inches above the potatoes. Bring potatoes to a boil over high heat, reduce heat to a simmer, and cook until almost tender but still firm, about 15 minutes. Drain well, let cool, then finely chop and set aside.
Melt 2 tablespoons butter in a large cast-iron or non-stick skillet over medium heat. Add onion and cook until translucent and soft. Add the potatoes back to the pan, fold gently to combine, then raise the heat up to medium-high. Let cook without stirring, until the potatoes start to turn golden brown, about 6 to 8 minutes. Stir gently and repeat the process until the potatoes begin to crisp all over in parts, about 15 minutes total.
Sprinkle remaining cilantro over each steak and serve with lime quarters
As potatoes brown, begin cooking fried eggs (see below).
When potatoes are browned, reduce heat to low and stir in Old Bay Seasoning, garlic powder, pepper, fresh lobster, parsley, and celery leaves
In a separate non-stick skillet, melt the remaining 2 tablespoons of butter. Crack the eggs in the pan, and season to taste with salt and pepper. Place a lid over the pan and cook until the whites are solid but the yolks are still runny about 5 to 7 minutes.
Divide among 4 bowls or plates and top each with a fried egg. Serve immediately.
Trying to figure out how to fit seafood into your brunch plans? Look no further. This lobster hash is filling, simple, and delicious.