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
Copyright 2015 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
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 2016.