KANSAS CITY, Mo. — Jax Fish House & Oyster Bar Chef de Cuisine Theresia Ota combines brunch menu staples with New Orleans-inspired seafood to bring new, unique options to the KC brunch scene. Try the hash recipe below for a taste of New Orleans. Jax Fish House now offers NOLA Sunday Brunch from 10:30 a.m.-2:30 p.m.
2 non-stick pans
1 high heat rubber spatula
(bowl and whisk to beat eggs)
(vegetable or olive oil or clarified butter)
3 eggs- whisked
1/2oz shallot- thinly sliced
1/2oz garlic- thinly sliced
6ea- 61/70ct shrimp (peeled and deveined)
4oz red potatoes, blanched and diced
1oz grilled onion- diced
2oz baby arugula
1oz charred onion vinaigrette
salt to taste
1) Heat first non-stick pan over medium heat. Add oil and potatoes, season with salt. Saute potatoes until golden brown.
2) Add chorizo, garlic, and shallots. Stir with rubber spatula to cook evenly.
3) When chorizo is cooked through and garlic and shallots are translucent, add shrimp and more oil as necessary.
4) When shrimp begin to turn pink, deglaze with charred onion vinaigrette. Turn off heat. Add arugula toss gently to coat with shrimp, chorizo, and charred onion vinaigrette. Taste and re-season as necessary.
5) Heat the other non-stick pan over medium-low heat. Add oil and whisked eggs and season with salt. Using a high-heat rubber spatula, scramble the eggs to desired done-ness. Place scrambled eggs in the bottom of presentation bowl.
6) Arrange hash over scrambled eggs.