Feb 22, 2016

Lamb Merguez Breakfast Hash

Prep Time: 20 mins
Cook Time: 30 mins
I love making breakfast hash on the weekends because it allows me to be creative and use whatever I have on hand to clean out the fridge before the start of a new week.

jump toRECIPE

I love making breakfast hash on the weekends because it allows me to be creative and use whatever I have on hand to clean out the fridge before the start of a new week. I love using russet potatoes because they develop a nice crust when sautéing them. This type of breakfast also means a minimal cleanup, perfect for a busy weekend or for entertaining guests.

Lamb Merguez Breakfast Hash

Key Ingredients in This Recipe

  • Lamb – I use ground American Lamb to make the homemade lamb merguez sausage. I love the unique flavor of lamb enhanced by the aromatic spices of cumin, coriander and fennel and color of the paprika.
  • Russet potatoes – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When baked they become soft and light while the outside develops a crisp crust.
Lamb Hash American Lamb Board-9.jpg

How to Make Lamb Hash

For the lamb merguez:

  1. Mix 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:

  1. Cook the lamb. 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.
  2. Cook the potatoes. 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.
  3. Sauté the vegetables. 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.
  4. Assemble and serve the lamb hash. 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.
Lamb Hash American Lamb Board-17.jpg

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Lamb Hash American Lamb Board-20.jpg

Lamb Merguez Breakfast Hash

Print Pin
Prep Time 20 mins
Cook Time 30 mins
Serves 4

Ingredients:

For the lamb merguez:

  • 3/4 pound ground lamb
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • 1 tablespoon chopped cilantro
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • ½ 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 broccolini, roughly chopped
  • 1 teaspoon red wine vinegar
  • vegetable oil cooking spray, as needed
  • 3 eggs

Instructions:

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.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings

Rate + Review

WHAT DID YOU THINK OF THIS RECIPE?

Your email address will not be published. Required fields are marked *

Recipe Rating