Crab Tortilla (Egg Pie) and Shredded Plantain Hash Browns

Name: Crab Tortilla (Egg Pie) and Shredded Plantain Hash Browns
Yield: 4 servings
Ingredients: 2 cups pre-shredded hash brown potatoes, available in pouches on the dairy aisle, or 1 large starchy potato, peeled and shredded; 2 celery ribs with greens, cut into chunks; 2 small to medium onions, 1 peeled and cut into large cubes, 1 peeled and left whole; 1 small green bell pepper, cored, seeded, and cut into chunks; 1/2 cup extra-virgin olive oil (EVOO); Salt and freshly ground black pepper; 2 large green plantains, shredded; 2 tablespoons all-purpose flour; 6 eggs, beaten; 1/2 cup cream or half-and-half; 2 teaspoons hot sauce; 12 ounces lump crab meat, broken into tiny pieces; 1 tablespoon Old Bay Seasoning or other seafood seasoning blend; 1 cup store-bought mango salsa or fruit chutney

December 9, 2011

This is my at-home version of Chef José’s crab omelet from the Floridian Diner in Fort Lauderdale, Florida. Hey, José, how did I do? Oh, and the inspiration for the hash browns comes from my love of latkes and my love of these crunchy treats called plantain spiders, which I had at La Casita Blanca in Puerto Rico. They are too delish!

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