Recipe provided by | COOKING WITH COCKTAIL RINGS

Servings: 3

INGREDIENTS

FOR THE LAMB MERGUEZ:

1/2 pound ground American lamb

1/4 teaspoon cumin

1/4 teaspoon coriander

1 tablespoon chopped cilantro

1 garlic clove, minced

1/2 teaspoon kosher salt

1/2 teaspoon paprika

1/8 teaspoon cayenne pepper

FOR THE BREAKFAST HASH:

6 tablespoons extra-virgin olive oil, divided

1 pound russet potatoes (about 1 large potato), peeled and diced

salt and pepper

3 tablespoons diced shallot

5 ounces brococlini, roughly chopped

1 teaspoon red wine vinegar

vegetable oil cooking spray, as needed

3 eggs

DIRECTIONS

FOR THE LAMB MERGUEZ:

In a medium mixing bowl gently combine the ground lamb, cumin, coriander, cilantro, garlic, salt, paprika and cayenne pepper using your hands. Cover and refrigerate until ready to use.

FOR THE HASH:

In a medium skillet over medium heat, add 2 tablespoons of the olive oil and heat through. Once hot add the lamb mixture and cook until the lamb is browned and cooked through. Remove to a bowl, leaving as much fat and oil in the pan as possible. Add more 2 tablespoons of olive oil and fry the potatoes in the rendered fat from the lamb, stirring occasionally, until the potatoes are crispy and golden brown on all sides, about 15 minutes. Season with salt and pepper then remove the potatoes and set aside on a paper towel-lined plate to drain.

Return the pan to the heat, add remaining olive oil and heat through. Add the shallot, sauté until soft, about 3 minutes. Add the broccolini and sauté until vibrant green and lightly browned in spots. Add the red wine vinegar and toss to combine.

Add the potatoes and lamb back to the pan and stir to combine. In another sauté pan over medium low heat, coat pan with vegetable spray and crack eggs into the pan. Fry the eggs over easy, about 5 minutes. Divide the hash into bowls and top the hash with the eggs. Serve warm.