Country Fresh Lamb Hash
Down-home country taste that even the most sophisticated city-slicker will love.
- 1 large potato, peeled, and cut into 1/4 inch cubes
- 1 med onion, cut into 1/4 inch cubes
- 1 red bell pepper, cut into 1/4 inch pieces
- 1 green bell peppers, cut into 1/4 inch pieces
- 1 lb lamb boneless leg or shoulder, cut into 1 1/4 inch cubes
- 1/3 cup parsley, chopped and divided
- 1 tsp dried thyme leaves
- Salt and pepper to taste
- 6 eggs, poached
- In a saucepan, cover potatoes with cold water.
- Bring to a boil.
- Simmer until tender, about 10 minutes.
- Drain well, transfer to a large bowl, and set aside.
- In a large skillet, heat oil.
- Cook onion and peppers over medium heat, stirring occasionally.
- Add onions, peppers, lamb, 1/4 cup parsley, thyme, salt, and pepper to the potatoes.
- Gently toss.
- Spray a large skillet with non-stick cooking spray.
- Spread hash evenly in skillet.
- Place a heavy pot lid or plate on top of the hash to weigh it down.
- Cook over medium heat for about 10 minutes, or until the lamb browns slightly.
- Remove the weight and turn the hash over (hash will not be a solid pancake).
- Brown the other side for about 5 minutes.
- Divide between 6 plates, and top each portion with a poached egg.
- Sprinkle with the remaining parsley.
Calories from Fat 182 (58%)
(31%)Total Fat 20g
(45%)Saturated Fat 9g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Total Carbohydrate 12g
(7%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.