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Crab and Sweet Potato Hash

Last year my parents and I ate at the fabulous Blue Water Grill in Union Square, NY, and my dad has been trying to recreate one of the dishes we had there since.  Over the holidays, my dad made his creation, and I must say–he nailed it!  It was so delicious and easy to prepare!  Follow his recipe below for an amazing crab and sweet potato hash that makes a perfect appetizer as well as dinner!

Blue Water Grill‘s Crab and Sweet Potato Hash with Brussels Sprouts

Blue Water Grill's Crab and Sweet Potato Hash

Blue Water Grill’s Crab and Sweet Potato Hash

2-3 TBSP Olive Oil

1 Large Sweet Potato, diced

1/2 Cup Carrots, diced

1/2 Cup Onions, diced

1/2 Cup Celery, diced

1/2 Cup Yellow or Orange Pepper, diced

1/2 Cup Frozen Corn

1/2 Cup Frozen Edamame

12-16 oz Lump Crabmeat

1/4 Cup White Wine

Salt and Pepper to taste

Blue Cheese for garnish

In a large skillet heat olive oil over medium heat

Saute sweet potato, carrots, onion, celery, and pepper until slightly soft, 4-5 minutes

Sautéing sweet potato, carrots, onion, celery, and pepper

Sautéing sweet potato, carrots, onion, celery, and pepper

Add corn and edamame and cook for 3-5 minutes, covered

Fold in crabmeat and cook 2 minutes until heated through

Crab and Sweet Potato Hash Cooking!

Crab and Sweet Potato Hash Cooking!

Season to taste, add wine, and cook another minute

Serve and garnish with blue cheese

Crab and Sweet Potato Hash with a side of Edamame

Crab and Sweet Potato Hash with a side of Edamame

This is a healthy, hearty, and yummy meal that is a must make!

Serves: 4 main dish, 6-8 appetizer

Have a great weekend, and as always–stay hungry!

1 Comment

  1. Marsha Burkett says

    Ha! Your mom was just taking about this in the Pilates class we just had together! Gotta check it out. Sounds yummy Ashley. It’s SNOWING & the schools are closing early! Love you! Aunt Marsha xxx

    Sent from my iPhone

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