Lamb Hash & Eggs
Source of Recipe
My own with some help from Saveur magazine
We had some leftover lamb from the last time Mike smoked and wanted to use it up. Mike suggested hash. I found an interesting sounding recipe on Saveurís website and riffed on it. It turned out to be a keeper. Deep flavor from the smoked ham and good bacon and nice, crisp potatoes. We really liked this. I think that this works best in a non-stick skillet. You may need to add some olive oil as you add the onions and meat. But be careful not to add too much. There is a LOT of fat in the lamb and you can end up with a very greasy dish!
List of Ingredients
2 c. cooked lamb, cubed
2 c. cubed potatoes, boiled until just tender
1 1/2 strips thick bacon, chopped (we like Bentonís)
1 scant cup finely minced onions
1 Ĺ t. Penzeys lamb seasoning
2 cloves garlic, finely minced
A few scrapings nutmeg
Salt and pepper, to taste
1/2 c. Heavy cream
2 T. chopped Italian parsley
In a large skillet, slowly render the bacon at low heat. When crisp, remove from pan leaving the drippings in the pan. Reserve the bacon. Add enough olive oil to make 1/4 cup of fat. Increase the heat to medium-high and the potatoes and cook, stirring occasionally lightly browned (about 10 minutes). Add the onions and lower the heat to medium. Cook until soft (about 5 minutes).
Add the lamb, reserved bacon, garlic, Lamb seasoning and nutmeg and cook, stirring occasionally until the lamb is browned (about 7 minutes). Taste and adjust seasoning as needed.
Add the cream, stir and press down. Raise the heat to medium-high and turn the hash every couple of minutes, scraping up any browned bits. It is done when the cream is absorbed and the hash has a crust (about 10 minutes). Garnish with parsley and top with poached eggs.