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