Greek Lamb and Potato Hash
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Credit: Chef Jonathan Poyourow, MA, RD, LD, CSCS, Assistant Professor, Johnson & Wales University, Providence, Rhode Island
The National Culinary Review, January 2020
From the Chef
“This dish may be served as a breakfast dish or dinner entrée. If serving as a dinner entrée, consider adding additional available seasonal vegetables (broccoli, cauliflower, zucchini or others) rather than egg.”
4 pounds Ground American Lamb
4 pounds red bliss potatoes, cut into 1-inch cubes
1-1/2 cups olive oil
1/4 cup fresh lemon juice
3 red onions, julienned
4 green, red and yellow bell peppers, julienned
24 garlic cloves, crushed
1/2 cup dried oregano
1/2 cup dried basil
1/4 cup kosher salt
1/4 cup black pepper
3 tablespoons butter
1-1/4 pounds goat cheese, crumbled
1/2 cup chopped parsley
2 tablespoons lemon zest
1. Place potatoes in a medium pot and cover with cold water. Bring water to a boil; let cook for 10 minutes. Drain the
potatoes; place to the side to cool.
2. In a large frying pan, heat oil; cook ground lamb until it is almost fully cooked. Remove lamb from pan; drain excess liquid.
Add lemon juice to the bottom of the pan to deglaze. Add potatoes, onions, bell peppers, garlic, oregano, basil, salt and
pepper. Add lamb back to pan; mix until incorporated and lamb is fully cooked.
3. After lamb and vegetables are cooked, portion hash onto serving plates.
4. Return pan to medium heat, add butter. Crack eggs into pan for sunny side up or whisk together then add to pan for
scrambled. Heat eggs until cooked to desired temperature and texture; remove from heat.
5. Top hash serving plates with egg and sprinkle with crumbled goat cheese, parsley and lemon zest.
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