Lump crab hash with three pepper hollandaise

4 Servings

Ingredients

Quantity Ingredient
1 large Red potatoes; peeled and cubed
1 medium Sweet potato; peeled and cubed
1 large Red bell pepper
2 tablespoons Butter
1 cup Purple onions; chopped
1 large Tomato; peel, seed, chop
1 pounds Lump crabmeat; fresh drained
2 Scallion; chopped
¾ teaspoon Salt
¾ teaspoon Pepper
8 Eggs; poached
Three Pepper Hollandaise

Directions

Cook potatoes in boiling water to cover 4 to 5 minutes or until almost tender; drain and set aside.

Roast, peel, and seed the bell peppers. Coarsely chop pepper. Set aside.

Melt butter in a skillet or Dutch oven over medium high heat; add potato and 1 cup onion, and cook, stirring constantly, until onion is tender. Add bell pepper, tomato, and next 4 ingredients; cook until thoroughly heated.

Spoon has onto individual serving plates; place poached eggs onto hash, and top with Three Pepper Hollandaise. Yield: 4 servings.

Recipe by: Southern Living Best Recipe for 1996/tpogue@...

Posted to recipelu-digest Volume 01 Number 675 by RecipeLu <recipelu@...> on Feb 01, 1998

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