| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Dutch | Breakfast, Crab | 4 | Servings |
INGREDIENTS
| 1 | lg | Red potatoes; peeled and cubed |
| 1 | md | Sweet potato; peeled and cubed |
| 1 | lg | Red bell pepper |
| 2 | tb | Butter |
| 1 | c | Purple onions; chopped |
| 1 | lg | Tomato; peel, seed, chop |
| 1 | lb | Lump crabmeat; fresh drained |
| 2 | Scallion; chopped | |
| 3/4 | ts | Salt |
| 3/4 | ts | Pepper |
| 8 | Eggs; poached | |
| Three Pepper Hollandaise |
INSTRUCTIONS
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@idsonline.com Posted to recipelu-digest Volume 01 Number 675 by RecipeLu <recipelu@geocities.com> on Feb 01, 1998
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