| 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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