Stone Crab Hash Scramble

Peel and dice potato into 1/4-inch cubes. Dice bell pepper and mince onion and garlic. Pick through crab meat carefully to remove any shell fragments, then lightly flake. In a bowl, whisk together eggs with salt and black pepper.

Heat 1.5 tbsp butter in a large skillet over medium-high heat. When foaming, add diced potato and cook, stirring occasionally, until golden and tender, about 8–10 minutes. Transfer to a plate.

In the same skillet, melt remaining 1.5 tbsp butter over medium heat. Add diced bell pepper and minced onion; sauté until softened, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.

Add cooked potatoes back to the skillet along with flaked crab meat. Stir gently to combine.

Pour whisked eggs into the skillet, then gently push and fold the egg mixture with a spatula as it sets, 4–5 minutes, until eggs are softly scrambled and no liquid remains. Do not overcook.

Divide scramble between two plates. Garnish with fresh parsley and serve immediately with a lemon wedge on the side.