The Pacific Northwest has long been proud of its working traditions from the vast airplane hangars at Boeing Field to Taylor Shellfish’s expansive tideland farms. For over a hundred years these amazing men and women have labored to share the astonishing resources of the Northwest with others.
Common to all these laborers are a love of blue jeans, their favorite working attire. Though invented by an enterprising clothing salesman who thought first to sell tents to the hard working gold miners of Colorado, their durability has made them a must for workers in the Northwest.
It shouldn’t be surprising then that a favorite dish at the end of a hard day is Blue Jean Hash, filled with sea fresh plump Taylor oysters, because it honors both the stunning resources of the Northwest and century long talents of its people.
Blue Jean Oyster Hash
- 1 pint shucked oysters
- 2 medium potatoes
- 8 slices bacon
- 1/2 stick butter
- 2 medium onions finely chopped
- Sea salt
- Freshly ground black pepper
- 2 tbsp fresh chopped parsley
- 1/3 cup freshly grated Parmesan cheese
- 1 cup fresh spinach, diced
- 3 poached eggs
- In a small pan poach the shucked oysters in their own liquid over medium heat until the edges curl.
- Remove from heat, cool and chop.
- Set aside.
- Boil potatoes in their skin until tender (about 20 minutes) until tender.
- Drain, cool and peel potatoes.
- Dice potatoes.
- Cook bacon until crisp.
- Crumble bacon.
- Reserve oil
- Combine reserved bacon oil with butter and fry onion until transparent.
- Add parsley, spinach, potatoes and oyster to onions and stir.
- Season to taste.
- Press down in pan.
- Cook until crust forms.
- Stir and repeat press down until browned and crusty throughout.
- Top with Parmesan cheese and poached eggs.