This one will touch you in places you’ve never been touched before.

A relatively easy dish to make, it can be served as breakfast, lunch or dinner. We’ll keep our Sea Robin Cake recipe a mystery until the cookbook, but basically you’ll make the cake with your favorite crab cake recipe, substituting sea robin meat. This recipe was featured on ESPN Radio – The Rack and Fin Show.

1 pound of cleaned, rinsed, skinned sea robin meat made into 4 fish cakes. (Use your favorite crab cake recipe but use sea robin meat in place of crab.)

1 packet of Knorr’s Hollandaise sauce. Feel free to make yours from scratch, Emeril.

4 eggs, poached.

3 medium to large potatos, shredded.

1 red bell pepper, chopped.

1 green bell pepper, chopped.

1 onion, chopped.

4 english muffins

Salt and Pepper.

Olive oil.

Cook your fish cakes ahead of time and keep warm in oven.

In 3tablespoons of olive oil, saute onion until slightly soft, then add shredded potatoes to pan and cook for 7-10 minutes. Add chopped peppers, and drizzle on more tablespoon of olive oil on top then flip mixture over and cook again for 5 minutes. Toss entire pan of hash browns together, mixing and allowing to cook for several more minutes until thoroughly cooked.

Heat your Knorr Hollandaise mix up in pan.

Remove fish cakes from warm oven, and place on top of half an english muffin.

Place poached egg on top of fish cake.

Surround with hash browns and pour hollandaise on top, not completely covering the dish but allowing some to coat the hash browns.