Recipe - Lump Crab Hash With Three Pepper Hollandaise

1 lg Red potatoes; peeled and
cubed
1 md Sweet potato; peeled and
cubed
1 lg Red bell pepper
2 tablespoon Butter
1 cup Purple onions; chopped
1 lg Tomato; peel, seed, chop
1 pound Lump crabmeat; fresh drained
2 Scallion; chopped
Three fourths teaspoon Salt
Three fourths teaspoon Pepper
8 Eggs; poached
Three Pepper Hollandaise

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 recipeludigest Volume 01 Number 675 by RecipeLu
recipelu@geocities.com on Feb 01, 1998