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La Belle Cuisine
Crabmeat Hash and Eggs
with Hollandaise
Sauce
Mr. B’s Bistro, New Orleans
Serves two
Hash
3 Idaho potatoes, 1/2 inch dice
1 cup yellow onion, 1/2 inch dice
1/2 cup red bell pepper, 1/2 inch dice
1/2 cup green bell pepper, 1/2 inch dice
8 ounces jumbo lump crabmeat
4 eggs
6 cups water
1/4 cup white vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil
Method:
1. Place 1/2 cup of oil in a large sauté
pan over high heat. Add potatoes
and sauté until golden brown, about 7 to 10
minutes. Remove from
oil, drain
and set aside.
2. Heat medium sauté pan to medium high and
add 1 teaspoon of oil.
Sauté the onions until softened, and then add
peppers. When the
peppers have softened, add potatoes and heat through.
3. In a small pot over low heat, bring
water and vinegar to a simmer.
Crack eggs into the pot and poach for 3
minutes, or until desired
doneness.
4. Add crabmeat to potato mixture and
season with salt and pepper. Place mixture on plate and top with poached
eggs and hollandaise sauce.
Hollandaise
2 large egg yolks
5 tablespoons unsalted
butter, clarified
1/2 teaspoon white wine
1/2 teaspoon lemon juice
1/2 teaspoon Crystal hot sauce
[or other hot sauce of your
choice, to taste]
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon water
Method:
1. In a small metal or glass bowl whisk together all ingredients
except
butter.
2. Place bowl over a double boiler on
medium heat. Whisk egg
mixture
until it thickens or when the egg mixture
falls from the
whisk and
forms a ribbon.
3. Remove from heat and slowly whisk in
butter.
Mr. B’s Bistro
201 Royal
Street , New Orleans, Louisiana 70130
(at
the corner of Iberville Street - in the French Quarter)
504.523.2078
The Mr. B's Bistro Cookbook:
Simply Legendary Recipes from New Orleans's
Favorite French Quarter Restaurant
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