Idaho® Potato Hash with Lobster and Chorizo


  • 2 medium Idaho® russet potatoes, scrubbed, cut in 1-in. dice (2 cups)
  • 3 tablespoons olive oil, divided
  • 3 tablespoons small-dice yellow onion
  • 3 tablespoons small-dice red bell pepper
  • Salt and pepper to taste
  • 1/2 cup plus 2 tablespoons clarified butter or vegetable oil, divided
  • 3 tablespoons medium-dice Spanish-style chorizo sausage, sautéed golden-brown
  • 1/2 whole Maine lobster, poached, meat removed
  • 1 tablespoon minced chives
  • 8 chives, sliced into 1-in. pieces
  • 1/2 cup crème fraîche, whipped, seasoned to taste (optional)


  1. In medium bowl, toss potatoes with 2 tablespoons olive oil; transfer to foil-lined pan. Roast in 375˚F oven until golden, 20 to 25 minutes.
  2. Heat remaining 1 tablespoon olive oil in small sauté pan over low heat. Add onions and bell peppers; gently sauté until soft. Set aside.
  3. In medium bowl, thoroughly mix roasted potatoes with 2/3 of sautéed onion mixture; season with salt and pepper.
  4. Heat 7-in. cast-iron serving dish or skillet with 1/4 cup clarified butter or oil until slightly smoking. Press potato mixture into skillet until mixture is compressed and level. Place skillet into preheated 350°F oven until potato edges are golden-brown, about 20 minutes.
  5. Preheat second 7-in. ovenproof serving dish or skillet with 1/4 cup clarified butter. Carefully flip formed potato cake from first skillet to this skillet, exposing golden-brown surface. Place serving dish or skillet with potato mixture back in oven for 8 minutes.
  6. Heat remaining 2 tablespoons clarified butter or oil in medium skillet over medium-high heat. Sauté chorizo, lobster meat and remaining peppers and onions until heated through.
  7. Remove skillet from oven. Spoon lobster mixture on center of potato cake. Top lobster mixture with a quenelle-shaped spoon of crème fraîche (optional). Sprinkle with chopped chives. Garnish with 1-in. chives.
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Yield: 2 servings

Scott Ubert
China Grill Management
Washington DC

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