Instructions: 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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