Louisiana Crawfish Hash with Poached Eggs

Breakfast/Brunch

Serves 2

Ingredients: 
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup diced green bell pepper
  • 3/4 cup diced onion
  • 1 tablespoon garlic, finely dice
  • 1/2 ounces green onion, bias cut
  • 2 tablespoons Creole seasoning
  • 1 lb 2 ounces russet (Brabant) potatoes, diced, blanched, and fried
  • 6 ounces Louisiana crawfish tails, fresh
  • 2 each green onion, green part only, bias cut
  • 4 eggs, poached
  • 6 ounces Hollandaise Sauce (recipe here )
  • diced red bell pepper for garnish

Louisiana Crawfish Hash with Poached Eggs

Click image to enlarge
Method: 

Heat oil in a 10-inch sauté pan, add the bell peppers, onions, and garlic and cook until translucent. Add the Creole seasoning and fried potatoes. Let the hash cook for 1 minute and then add the crawfish and the green onions. Continue to cook until the crawfish meat is hot and then place in serving bowls.

Top each portion with 2 poached eggs and each egg with Hollandaise sauce (recipe here) and garnish with bell pepper.

 

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