Mary had a Little Breakfast Hash
- 1/2 cup grapeseed or sunflower oil or clarified butter
- 1 pound ground American Lamb
- 1 1/2 pounds redskin potatoes, diced
- 1 tablespoon Old Bay seasoning
- 1 medium red onion, small dice
- 1 small red bell pepper, small dice
- 1 celery rib, small dice
- 1 medium poblano or Anaheim chile pepper, small dice
- 1 cup cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh or dried rosemary, minced
- 4 eggs
- Preheat 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 crispy, about 6 minutes. Add Old Bay seasoning to potatoes and cook 1 minute more.
- Remove lamb from pan with slotted spoon, leaving oil and juices; add lamb to potatoes and mix well. Keep on low heat so they stay crisp but don’t burn.
- Return lamb pan to medium heat; add onion, red pepper, celery, chile pepper, mushrooms, garlic and rosemary. Sauté until nicely browned and onions are slightly caramelized. Remove vegetables with slotted spoon; add to lamb and potato mixture.
- In 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.
- Portion hash onto serving plates and top with a slice of cheddar and eggs.
Source: Executive Chef/Partner Daniel Asher, River and Woods & The American Lamb Board