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Fighting Crab Crunchy Potato

This recipe wins a black belt in taste and packs a punch! In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood. Here we've used it mixed with lump crabmeat and fresh ginger in a potato hash that crisps as it cooks. 5-Ingredient Fix Recipe Contest Finalist

Ingredients:


Instructions:

  1. In a medium mixing bowl, hand mix Simply Potatoes® Shredded Hash Brown, Lump Crab Meat, Fresh Ginger, Green Onion (leave small amount for garnish), and Sriracha (leave small amount for garnish). Set aside so flavors can infuse.
  2. In a medium skillet, heat 1/4 cup of vegetable oil on medium heat.
  3. Take 1/4 of mixture in hand and press/shape into a ball. Then press flat by using the palm of one hand while the other holds. Patty should be 1/2 inch thick with some shredded hash faring out.
  4. Place gently into hot oil. Cook on each side for about 2 minutes or browned. Take care flipping the patties so as not to break them.
  5. Once cooked on both side, remove patty and place on paper towel to drain off excess oil.
  6. Repeat shaping and cooking process until mixture is gone.
  7. Before serving, use extra Sriracha Chili Sauce and Green Onion to garnish.

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Rate

10 min

Prep Time

30 min

Time-To-Table

4

Servings

5

Ingredients