Lamb Hash & Poached Eggs

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.

Cooking Method: Baking, Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 313.0

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

2 tablespoon Butter
2 Celery Stalks; finely diced
1 md Onion; finely diced
2 tablespoon Flour
1 cup Finely minced cooked lamb
2 md Potatoes
1/2 teaspoon Salt

Directions

1
Melt 2 tablespoons of butter in a small saucepan over medium heat.
2
Add the finely diced celery and onion to the melted butter.
3
Cook the vegetables, stirring often, for 5 minutes until softened.
4
Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute.
5
Remove the pan from heat and scrape the mixture into a mixing bowl to cool slightly.
6
Add the finely minced cooked lamb to the bowl and mix well.
7
Wash the potatoes but do not peel them.
8
Shred the potatoes using the shredding blade of a food processor, or grate them coarsely by hand.
9
Add the shredded potatoes to the lamb mixture and combine thoroughly.
10
Season the hash mixture with salt and ground black pepper to taste.
11
Melt 1 teaspoon of butter in a 6-inch non-stick frying pan over medium heat.
12
Add about 3/4 to 1 cup of the hash mixture to the pan, forming a patty about 2 inches thick.
13
Cook the patty without stirring or moving it for 3 minutes to form a crust.
14
Carefully flip the hash patty.
15
Reduce heat to low and continue cooking for another 5 minutes until golden and cooked through.
16
Repeat the frying process with the remaining hash mixture, using more butter as needed.
17
Transfer cooked hash patties to the oven to keep warm while finishing the rest.
18
Poach eggs in simmering water until the whites are set but yolks are still runny.
19
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.

Keywords: lamb hash, poached eggs, leftover lamb, potato patties, brunch recipe, comfort food, hearty dinner, celery onion, pan-fried hash, eggs benedict alternative

Read it online: https://www.chefs-mate.com/recipe/lamb-hash-poached-eggs/