You are here: Home » Recipes » Crab and Sweet Potato Hash Crab and Sweet Potato Hash Recipe by Chef Sarah Lee MyersKitchen Tested Yield 4-6 servings Prep Cook 30 minutes Classic potato hash is modified with seafood favorites. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Use white potatoes leftover from dinner instead of sweet potatoes and shrimp or lobster in place of the crab if you prefer. — Chef Sarah Lee Myers Ingredients 2 medium sweet potatoes, peeled and chopped1 large shallot, thinly sliced1/2 teaspoon sweet paprika Freshly ground pepper1 tablespoon olive oil3 tablespoons butter2 garlic cloves, thinly sliced Finely grated rind and juice of 1 lemon1/2 teaspoon Old Bay seasoning12 ounces lump crab4 ounces baby spinach4-6 fried eggs Instructions Preheat oven to 350F. Place sweet potatoes and shallot on a large baking sheet. Sprinkle with salt, paprika and pepper. Drizzle olive oil over top and toss. Place in oven and roast 20 to 30 minutes, or until sweet potatoes are tender. Melt butter in a large skillet over medium heat. Add garlic, lemon rind, Old Bay Seasoning and crab. Cook 1 minute. Add lemon juice and spinach. Toss until coated with butter. Add potato mixture. Serve warm, topped with fried eggs. Serves 4 to 6.