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Mary had a Little Breakfast Hash

Prep Time:
10 mins.
Cook Time:
30 mins.


  • 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
4 slices sharp white cheddar cheese


  1. 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.
  2. When hot, add lamb to first pan; sauté until brown.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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