Roger Wood Sausage and Crab Hash Skillet Recipe by Corey Moultrie
We’re delighted to feature this recipe from Corey Moultrie, who is one of our amazing RWF Brand Ambassadors!
Corey is a native of Savannah, Georgia, where he grew up surrounded by Gullah Geechee cooking. Thanks to his father, mother, sisters, and aunts, Corey inherited a love of cooking and preserving his family’s recipes.
This recipe calls for Roger Wood Sausage, gold potatoes, claw (or lump) crab meat, sweet onion, garlic, red peppers, Old Bay and a few other ingredients to create this delicious, versatile, and quick dish. Best of all, it can be paired with a variety of sides. Thank you Corey for sharing with us!
For more goodness, follow him on Instagram.
Duration 45 minutes- 1 hour
- 1 ½ pounds of Gold Potatoes
- 2 Roger Wood sausages diced into ½ inch chunks.
- 8oz. can of claw (or lump) crab meat or ½ pound of fresh local crab meat.
- ½ cup of diced sweet onion
- ½ cup of diced green peppers
- ½ cup of diced red peppers
- 3 cloves of garlic minced
- 1 tbsp of old bay
- 2-3 tbsp olive oil
- Fresh Leaves from 1 sprig of rosemary
- 1 tbsp of freshly chopped sage.
- 2 tbsp of chopped green onions (save some for garnish)
- Salt and pepper to taste.
- Wash and Cut potatoes into one-inch chunks (no need to peel). Add potatoes to a pot of clean cold water and add about 1-2 tbsp of kosher salt. Water level should be slightly above the potatoes.
- Bring water to boil and allow potatoes to cook for about 6-7 minutes. You can use a knife to test the potatoes. They are done if they enter with little resistance.
- Drain these potatoes in a colander and shake to drain excess water.
- *Side note*: What I like to do as well is toss the potatoes in the colander a few times (the similar motion to how you would flip/toss food in a frying pan) until you see a pasty/ mashed potato like layer around the surface of each chunk. This allows for crispier edges.
- Grab your baking sheet lined with paper towels or wax paper and dump the potatoes evenly on the baking sheet. Allow these to cool for at least 10 minutes.
- Add olive oil to a cast iron skillet or 10-inch frying pan and bring heat to medium-medium high until oil is shimmering.
- Add your diced Roger wood sausages and brown these off for about 3-4 minutes stirring occasionally. Once browned, take sausages out, place in a bowl, and set aside.
- Add onions, bell peppers, and red peppers and sauté for about 3-4 minutes. Then add chopped garlic into pan and cook for about 30-45 seconds stirring frequently.
- Next gather your potatoes that have been cooling on the baking sheet and Throw these in the skillet and spread evenly. Using a firm (preferably metal) spatula, flip the potatoes and vegetables every 2 minutes and smooth out evenly in the pan once again. The goal here is to add some color and brown the potatoes.
- After flipping the potatoes twice. Add the Roger wood sausages we browned earlier back into the pan and spread evenly. Add more olive oil if needed at this point.
- Continue the flip & spread process until potatoes are cooked and crisped all over (about 2 more times). While doing this process, add the rosemary and chopped sage and you may begin seasoning by adding salt, pepper, old bay, and any other seasonings of choice.
- Once potatoes are browned all over, add the crab meat and some chopped green onions. Begin mixing this in. The crab is already cooked so we are basically warming this up for a few minutes.
- After 3-4 minutes. Garnish with the rest of the chopped green onions and serve immediately! This pairs with eggs or grits.
For more of Corey’s delicious cooking, follow him on Instagram.