Steakhouse Idaho® Potato and Lobster Hash

Steakhouse Idaho® Potato and Lobster Hash

Jason Knoll
Another Broken Egg of America

Yield: 1

This is designed to be a center of the plate potato dish that uses typically wasted products in a steakhouse setting. The potato would be a leftover baker. The lobster claw and knuckle meat and remaining ingredients are typically found in any steakhouse pantry. This dish serves one, although easily scalable up. The dish also reheats VERY well in an oven at 400°F for 8-12 minutes and makes a great chafing dish presentation.



  1. Deep fry the torn Idaho® potato pieces in 350°F oil until brown and crispy. Drain.
  2. In a pan over high heat, warm the garlic oil and sauté the lobster, peppers, and onions to heat through.
  3. In a mixing bowl, combine the fried potatoes with the lobster, peppers, onions, spinach, cheese, and herbs.
  4. Mound the hash in a serving bowl and drizzle with the aioli.