This comforting Lamb Hash & Poached Eggs recipe transforms leftover cooked lamb into a delicious, hearty meal. The hash combines savory minced lamb with finely diced celery, onion, and raw potatoes to create a crispy, flavorful patty. Topped with perfectly poached eggs, the runny yolk adds a rich, creamy element that ties the dish together. Ideal for a satisfying weekend brunch or a quick weeknight dinner, this dish offers a wonderful balance of textures and robust flavors. It’s an excellent way to use up leftovers while creating something special for your family.
Lamb Hash & Poached Eggs
Description
This comforting Lamb Hash & Poached Eggs recipe transforms leftover cooked lamb into a delicious, hearty meal. The hash combines savory minced lamb with finely diced celery, onion, and raw potatoes to create a crispy, flavorful patty. Topped with perfectly poached eggs, the runny yolk adds a rich, creamy element that ties the dish together. Ideal for a satisfying weekend brunch or a quick weeknight dinner, this dish offers a wonderful balance of textures and robust flavors. It&# 226;ÂÂs an excellent way to use up leftovers while creating something special for your family.Ingredients
Directions
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Melt 2 tablespoons of butter in a small saucepan over medium heat.
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Add the finely diced celery and onion to the melted butter.
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Cook the vegetables, stirring often, for 5 minutes until softened.
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Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute.
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Remove the pan from heat and scrape the mixture into a mixing bowl to cool slightly.
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Add the finely minced cooked lamb to the bowl and mix well.
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Wash the potatoes but do not peel them.
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Shred the potatoes using the shredding blade of a food processor, or grate them coarsely by hand.
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Add the shredded potatoes to the lamb mixture and combine thoroughly.
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Season the hash mixture with salt and ground black pepper to taste.
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Melt 1 teaspoon of butter in a 6-inch non-stick frying pan over medium heat.
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Add about 3/4 to 1 cup of the hash mixture to the pan, forming a patty about 2 inches thick.
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Cook the patty without stirring or moving it for 3 minutes to form a crust.
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Carefully flip the hash patty.
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Reduce heat to low and continue cooking for another 5 minutes until golden and cooked through.
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Repeat the frying process with the remaining hash mixture, using more butter as needed.
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Transfer cooked hash patties to the oven to keep warm while finishing the rest.
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Poach eggs in simmering water until the whites are set but yolks are still runny.
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Place 2 poached eggs on top of each hash patty to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 313.0kcal
- % Daily Value *
- Total Fat 18.9g30%
- Saturated Fat 9.2g46%
- Cholesterol 74.3mg25%
- Sodium 2551.1mg107%
- Total Carbohydrate 18.0g6%
- Dietary Fiber 2.5g10%
- Sugars 2.1g
- Protein 17.4g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to shred the potatoes raw for the best texture; pre-cooked potatoes will make the hash mushy.
If you don't have a food processor, a box grater works well for shredding the potatoes.
To poach eggs: Bring a pot of water to a gentle simmer, add a splash of vinegar, create a whirlpool with a spoon, and gently slide the egg into the center. Cook for 3-4 minutes.
Leftover hash patties can be stored in the refrigerator for up to 3 days and reheated in a pan or toaster oven.
