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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 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
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.
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