Prep Time10 minsCook Time30 minsTotal Time40 mins
0.50 cup Grapeseed or sunflower oil or clarified butter
1 lb Ground American Lamb
1.50 Redskin potatoes, diced
1 tbsp Old Bay seasoning
1 Medium red onion, small dice
1 Red bell pepper, small dice
1 Celery ribs, small dice
1 Medium Poblano or Anaheim chili, small dice
1 cup Cremini mushrooms, sliced
2 Garlic, minced
1 tsp Fresh or dried rosemary, minced
4 Eggs
4 Sharp white cheddar cheese
1Preheat two large sauté pans over medium-high heat; add 1 tablespoon oil or butter to pan for lamb and 1/4 cup to pan for potatoes. When hot, add lamb to first pan; sauté until brown. Add potatoes to second pan; toss to coat in oil then spread out in a single layer. Let potatoes cook on one side without moving to develop crust, about 2 minutes. Continue cooking, gently turning, until potatoes are evenly browned and cripsy, about 6 minutes. Add Old Bay seasoning to potatoes and cook 1 minute. Remove lamb from pan with slotted spoon, leaving oil and juices; add to potatoes and mix well. Keep on low heat so they stay crisp but don’t burn.
2Return lamb pan to medium heat; add onion, red pepper, celery, chile, mushrooms, garlic and rosemary. Sauté until nicely browned and onions are slightly caramelized. Remove vegetables with slotted spoon; add to lamb and potato mixture.
3In a nonstick skillet, heat remaining 3 tablespoons oil or butter. Crack eggs neatly into pan for sunny side up, or whisk together then add to pan for scrambled. Cook eggs to desired doneness; remove from heat.
4Portion hash onto serving plates and top with a slice of cheddar and eggs.
Ingredients
0.50 cup Grapeseed or sunflower oil or clarified butter
1 lb Ground American Lamb
1.50 Redskin potatoes, diced
1 tbsp Old Bay seasoning
1 Medium red onion, small dice
1 Red bell pepper, small dice
1 Celery ribs, small dice
1 Medium Poblano or Anaheim chili, small dice
1 cup Cremini mushrooms, sliced
2 Garlic, minced
1 tsp Fresh or dried rosemary, minced
4 Eggs
4 Sharp white cheddar cheese
Directions
1Preheat two large sauté pans over medium-high heat; add 1 tablespoon oil or butter to pan for lamb and 1/4 cup to pan for potatoes. When hot, add lamb to first pan; sauté until brown. Add potatoes to second pan; toss to coat in oil then spread out in a single layer. Let potatoes cook on one side without moving to develop crust, about 2 minutes. Continue cooking, gently turning, until potatoes are evenly browned and cripsy, about 6 minutes. Add Old Bay seasoning to potatoes and cook 1 minute. Remove lamb from pan with slotted spoon, leaving oil and juices; add to potatoes and mix well. Keep on low heat so they stay crisp but don’t burn.
2Return lamb pan to medium heat; add onion, red pepper, celery, chile, mushrooms, garlic and rosemary. Sauté until nicely browned and onions are slightly caramelized. Remove vegetables with slotted spoon; add to lamb and potato mixture.
3In a nonstick skillet, heat remaining 3 tablespoons oil or butter. Crack eggs neatly into pan for sunny side up, or whisk together then add to pan for scrambled. Cook eggs to desired doneness; remove from heat.
4Portion hash onto serving plates and top with a slice of cheddar and eggs.
Mary had a Little Breakfast Hash
