| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
Dutch |
Breakfast, Crab |
4 |
Servings |
INGREDIENTS
| 1 |
|
Red potatoes, peeled and |
|
|
cubed |
| 1 |
|
Sweet potato, peeled and |
|
|
cubed |
| 1 |
|
Red bell pepper |
| 2 |
T |
Butter |
| 1 |
c |
Purple onions, chopped |
| 1 |
|
Tomato, peel seed chop |
| 1 |
lb |
Lump crabmeat, fresh drained |
| 2 |
|
Scallion, chopped |
| 3/4 |
t |
Salt |
| 3/4 |
t |
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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