INGREDIENTS
3 russet potatoes
1 tablespoon oil
1 pound ground lamb
1 yellow onion, diced
1 jalapeno pepper, diced
1 tablespoon garlic, minced
2 teaspoons rosemary, chopped
Salt and pepper to taste
4 eggs
1 tablespoon butter
Salt and pepper to taste
DIRECTIONS
Using a medium pot, cook potatoes in boiling salted water until fork tender. Cool slightly, then smash into bite-sized pieces and set aside.
Heat oil in a large skillet over medium heat; add ground lamb, onion and jalapeno pepper and cook for 10 minutes. The meat should be fully browned. Add the garlic, rosemary, salt, pepper and stir-fry for 1-2 minutes. Remove from pan. Heat butter and oil in the lamb pan and add potatoes. Cook 3-4 minutes, until slightly browned. Add lamb mixture to potatoes and stir to combine. Season to taste with salt and pepper.
In a non-stick pan, heat butter and fry eggs to desired doneness. Top hash with eggs and garnish with fresh rosemary.
USDA reccomends ground lamb reach an internal temp of 160F.
