Photo of Crab & potato hash with poached egg by WW

Crab & potato hash with poached egg

Points® value
Total Time
40 min
15 min
25 min
Double it! This recipe makes a decadent breakfast or brunch for two, and if you buy a 6-ounce can of crabmeat you'll have just the amount you need. For a time-saving shortcut, you can use a mix of chopped fresh onions, celery, and bell peppers from your supermarket’s produce section. Here, we’ve stirred chopped fresh parsley into the crab mixture but chopped chives would make a fine substitute. When you scale up ingredients, use a large skillet rather than a medium one to cook the hash. While this dish is pretty filling on its own, consider rounding out the meal with either a side of fresh fruit or a mixed greens salad tossed with a tangy vinaigrette.


Cooking spray

4 spray(s)

Yukon gold potato

4 oz, scrubbed and diced

Red bell pepper

cup(s), chopped, finely chopped


cup(s), finely chopped

Red onion

3 tbsp(s), chopped

Lump crabmeat

3 oz, fresh or canned, picked over

Chicken broth

2 tbsp(s)

Cajun seasoning

½ tsp(s)

Fresh parsley

1 tbsp(s), finely chopped


1 large

Table salt


Black pepper



  1. Bring small saucepan of lightly salted water to boil. Add potato; cook until almost tender, about 6 minutes. Drain.
  2. Spray medium skillet with nonstick spray; set over medium heat. Add potato, bell pepper, celery, and onion. Cook, stirring often, until vegetables are tender, about 8 minutes.
  3. Add crabmeat, broth, and Cajun seasoning; cook, stirring often, until crab is heated through, about 2 minutes. Remove from heat and stir in parsley.
  4. Meanwhile, in medium skillet, bring 2 inches of water just to boil. Reduce heat to very gentle simmer. Into saucer, break egg, then into skillet, slip egg. Cook until white is set and yolk begins to thicken but not harden, 2 to 3 minutes.
  5. Onto plate, spoon hash. On top of hash, with slotted spoon, place egg. Sprinkle egg with salt and black pepper and serve at once.
  6. Serving size: about 1 1⁄3 cups hash and 1 egg