As chef Ari Kolender, who grew up in Charleston, South Carolina, and now lives in Southern California, was putting together his gorgeous new cookbook, How to Cook the Finest Things in the Sea, he cooked up a big seafood feast of boiled shrimp, potatoes, and corn for the photography team. The next groggy morning, inspiration struck. “Honestly this dish was made on set the day after we shot the boil,” he says. “I woke up to make coffee before the rest of the crew arrived at my house, where we shot the entirety of the book. Skimming through my fridge, I picked up a boiled potato, and after putting it in my mouth I had the idea that a hash would be pretty awesome. So we added it into the book.”
Anyone who makes a huge spread of seafood—call it Frogmore stew or Lowcountry boil—knows there are often leftover ears of corn and an odd handful of potatoes or shrimp. “This is far and away my favorite way to use those, turning them into a breakfast hash,” Kolender says. “Don’t worry about the specifics of this recipe too much—just make a nice hash with what you’ve got and enjoy.”
Find our entire guide to seafood boils, with more tips from Kolender, here.
