I’m posting this recipe for Crab Hash as my entry in the Paleo Parents’ Cheesecake Factory Paleo Recreation Roundup! Although I don’t know if I can call this a “Paleo recreation” because the description of the original sounds so tasty that although I haven’t eaten at a Cheesecake Factory in years (and certainly never experienced their crab hash).
I came up with this recipe that very closely fits the official description: “a delicious blend of sautéed crab, red, yellow and green peppers, onions and potatoes. topped with poached eggs and hollandaise sauce”. I subbed in sweet potatoes for white potatoes because I’m a sucker for their sticky sweetness, but otherwise developed a recipe that keeps everything true to the original.
Check out the full Paleo Parents Cheesecake Factory Paleo Recreation Roundup for other Paleo versions of Cheesecake Factory favorites! This crab hash combines the sweetness of vegetables cooked to softness with the flavor of crab mixed in spices. Topped with the eggs (whose yolks combined with hollandaise sauce make for the perfect finishing touch), this is a breakfast hash that can go toe to toe with your favorite brunch restaurant’s version.
This crab hash combines the sweetness of vegetables cooked to softness with the flavor of crab mixed in spices, and a topping of eggs plus creamy hollandaise sauce.
- To roast the sweet potatoes, heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet and bake until tender, about 45 minutes. Allow to cool, then tear away the skin and mash the insides roughly with a fork. Set aside.
- Heat 1 tablespoon of coconut oil in a medium skillet over medium heat. Cook the bell peppers until soft, about 20 minutes (stirring frequently). Set aside.
- Heat 1 tablespoon of coconut oil in a medium skillet over medium heat. Cook the onions until soft and translucent, about 15 minutes (stirring frequently). Set aside.
- Heat ½ tablespoon of coconut oil in a medium medium skillet over medium heat. Cook the crab meat until any water has cooked off, then stir in the paprika, cayenne and ¼ teaspoon salt.
- To poach the eggs, heat a few inches of water with the apple cider water in a small pot until boiling. Swirl the boiling water with a large spoon, until the water is moving in a circular motion, then crack an egg into it. Let the egg poach in the water for 3-4 minutes, then use a slotted spoon to transfer to a plate lined with a paper towel to drain. Repeat with the three remaining eggs for a total of four.
- To assemble the hash, layer the cooked onions and bell peppers over the mashed sweet potato, adding the remaining ¼ teaspoon salt to the mixture if desired. Top with the eggs, crab, hollandaise sauce and parsley (optional). Serve warm.