Miami’s own JBF-winning Michael Schwartz serves up brunch at The Raleigh Hotel in South Beach like only he can — the famed restaurateur knows his way around fancy eggs. We snagged this delectable offering right off the menu: velvety potato hash spiked with sweet crab is the perfect bed for the eggs we’re so good at poaching.
Brunch could use a little fresh seafood and a view of the beach, right?
- 2 yukon gold potatoes, peeled, and cut into 1/2 inch cubes
- 1 tablespoon plus one teaspoon kosher salt
- 3 tablespoons canola oil
- 2 tablespoons unsalted butter
- 4 scallions, chopped
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 bunch mustard greens, washed and roughly chopped
- 1 pound jumbo lump crab meat
- 1 teaspoon whole grain mustard
- 1 tablespoon white vinegar
- 8 large eggs
- 1 tablespoon chives, minced
- Put the potatoes in a large pot, cover with cold water, and add 1 tablespoon salt.
- Bring to a boil over medium heat and par-cook for 5 minutes; the potatoes should hold their shape for sautéing later. Drain and set aside.
- Preheat a large skillet over medium-high heat. Add 2 tablespoons of the oil and 1 tablespoon of the butter. When the butter is foamy, add the scallion and season with remaining salt and pepper. Cook, stirring, until the scallions soften and start to get some color, about 2 minutes.
- Add the garlic and potatoes, and crank up the heat to high. The potatoes will absorb the oil, so add the remaining tablespoon of butter and the oil.
- Add mustard greens and toss, sautéing until bright green, about 2 minutes. Remove from the heat and gently fold in the crab and mustard, stirring until combined and being careful not to break up the crab. Set aside and keep warm while the eggs poach.
- Fill a wide pot with 2 inches of water and add the vinegar. Bring to a simmer over medium heat. Carefully crack 1 egg into a small cup and gently pour the egg into the water. Add a second egg and poach for roughly 2 minutes, or until just cooked but the yolks are still soft.
- With a slotted spoon, transfer the eggs to a plate, and blot the bottoms of the eggs dry with paper towels.
- Repeat with the remaining eggs.
- Spread hash onto 4 plates and top with 2 eggs each, finishing with the chives.