-
1
Put the potatoes in a medium saucepan of salted water; bring to a boil.
-
2
Lower the heat; simmer until almost tender, about 5 minutes & drain.
-
3
In a large nonstick or cast-iron frying pan, cook the bacon until crisp.
-
4
Remove the bacon from the pan and crumble it.
-
5
Saute the onion in 1 T oil & cook over moderate heat, stirring frequently, until browned, about 8 minutes.
-
6
Remove the onion, & wipe out the pan.
-
7
In the same pan, heat 3 tablespoons of oil over moderately high heat.
-
8
Add the potatoes; let them cook, without stirring, for 6 minutes.
-
9
Add 1/4 teaspoon of the salt, stir, and cook the potatoes until well browned, about 6 minutes longer.
-
10
Add the onion and bacon and continue cooking until they are warm through, about 1 minute longer.
-
11
In a medium saucepan, heat the cream cheese, milk, Worcestershire sauce, crushed red pepper fl;akes, and the remaining 1/4 teaspoon salt over moderately low heat, stirring, until hot, about 5 minutes.
-
12
Add the crab and black pepper and cook, stirring, until warm through, about 2 minutes longer.
-
13
Stir the crab mixture and 2 tablespoons of the chives or spring onions into the potatoes until just combined.
-
14
Serve topped with the remaining 1 tablespoon chives or spring onions.
