Dyers Island Lobster Hash

• 4 red bliss potatoes
• 1 large onion (I like sweet onions)
• 1 splash Olive oil
• 1/4 cup flat leaf parsley rough chopped
• 4 one and a half-pound lobsters, cooked meat and their walking legs (use more lobster if you want a richer hash)
• 1 pinch Salt and pepper

1. Chop the onion and saute in olive oil until soft
2. Dice potatoes (skin on) into 1/4 inch cubes and saute until lightly brown in olive oil with the walking legs (this adds lobster flavor). Remove potatoes, season with salt and pepper and drain on paper towel. Discard the legs.
3. Chop lobster into 1/4 inch pieces
4. Mix onions, potatoes, lobster and parsley in a bowl. Adjust seasoning to taste
5. Reheat and crisp individual servings of hash in a very hot pan with a little olive oil.
6. Serve hash topped with poached or over easy egg.

red bliss potatoes, onion, olive oil, flat leaf parsley rough chopped, lobsters, salt

Taken from food52.com/recipes/24149-dyers-island-lobster-hash (may not work)