Get ready to transform your ordinary morning routine into a gourmet culinary adventure with this show-stopping Lump Crab Hash with Three Pepper Hollandaise! Imagine crispy golden potatoes, vibrant bell peppers, and succulent lump crab meat crowned with a silky, spicy hollandaise that will make your taste buds dance with excitement. This isn't just a recipe; it's a breakfast experience that promises to elevate your morning from mundane to magnificent.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Lump crab meat
- Potatoes
- Red bell pepper
- Green bell pepper
- Yellow bell pepper
- Onion
- Eggs
- Butter
- Lemon juice
- Salt
- Pepper
Instructions
- Prepare the potatoes by washing and dicing them into small, uniform cubes (approximately 1/2 inch). Pat dry with paper towels to ensure crispy texture.
- Finely dice the red, green, and yellow bell peppers into small, consistent pieces. Mince the onion to create an even, fine texture.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of butter and allow it to melt and become slightly foamy.
- Add the diced potatoes to the skillet, spreading them in a single layer. Cook without stirring for 4-5 minutes to develop a golden-brown crust.
- Stir the potatoes and add diced onions and bell peppers. Season with salt and freshly ground black pepper. Continue cooking for 10-12 minutes until vegetables are tender and potatoes are crisp.
- Gently fold in the lump crab meat, being careful not to break up the delicate meat. Cook for an additional 2-3 minutes to heat the crab through.
- For the hollandaise, create a double boiler by placing a heat-safe bowl over a pot of simmering water. Ensure the bottom of the bowl doesn't touch the water.
- Whisk egg yolks with lemon juice in the double boiler. Continuously whisk while slowly adding melted butter until the sauce thickens and becomes smooth.
- In a separate pan, fry eggs sunny-side up or to your preferred doneness.
- Plate the crab hash, top with a fried egg, and drizzle the three-pepper hollandaise sauce over the dish.
- Garnish with additional fresh cracked pepper and chopped herbs if desired. Serve immediately while hot.
Tips
- Potato Perfection: Ensure your potatoes are completely dry before cooking to achieve that irresistible crispy exterior. Use a cast-iron skillet for the best browning results.
- Crab Care: Handle lump crab meat gently to preserve its delicate texture. Fold it in carefully to prevent breaking the beautiful chunks.
- Hollandaise Hack: Create a fool-proof hollandaise by maintaining a low, consistent heat and whisking continuously. If the sauce starts to separate, add a tiny splash of warm water to bring it back together.
- Pepper Power: Using three different colored bell peppers not only adds visual appeal but also provides a complex, layered pepper flavor profile.
- Timing is Key: Prepare your components in order and have everything ready before final assembly to serve the dish piping hot and at its most delicious.Pro tip: This recipe is perfect for weekend brunches or impressing special guests with a restaurant-quality dish right in your own kitchen!
Nutrition Facts
Calories: 300kcal
Carbohydrates: 25g
Protein: 20g
Fat: 15g
Saturated Fat: g
Cholesterol: 150mg
