Recipe provided by | Chef/Partner Daniel Asher
Servings: 4 Preparation Time:10 minutes Cook Time: 30 Minutes
INGREDIENTS
1/2 cup grapeseed or sunflower oil or clarified butter
1 pounds 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, 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
DIRECTIONS
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 cripsy, about 6 minutes. Add Old Bay seasoning to potatoes and cook 1 minute. Remove lamb from pan with slotted spoon, leaving oil and juices; add 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, 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.