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.