- Home
- Lamb
- How To make Lamb Hash and Poached Eggs
How To make Lamb Hash and Poached Eggs
2 tb Butter
2 Celery stalks; finely diced
1 md Onion; finely diced
2 tb Flour
1 c Finely minced cooked lamb
2 md Potatoes
1/2 ts Salt
Ground black pepper 12 Poached eggs
MELT 2 TABLESPOONS BUTTER in a small saucepan over medium heat, add the celery and onion and cook, stirring often, for 5 minutes. Sprinkle with flour, and cook, stirring constantly, another minute. Remove from heat and scrape mixture into a mixing bowl to cool. Add the lamb. Wash the potatoes but don't peel them. Shred them on the shredding blade of a food processor, or coarsely grate them by hand. Add the potatoes to the bowl and mix well. Season to taste with salt and pepper. Melt 1 teaspoon of butter in a 6-inch non-stick frying pan over medium heat. Add about 3/4- to 1-cup of the hash mixture, or about a 2-inch thickness. Cook without stirring or moving the hash for 3 minutes. Flip the hash, which will have formed into a patty. Reduce heat to low and continue to cook another 5 minutes. Repeat with the remaining mixture. As each hash patty is done, transfer to the oven and keep warm. To serve the hash, place 2 poached eggs on each serving.
How To make Lamb Hash and Poached Eggs's Videos
Babe wanted an egg bacon cheese 
Chorizo hash with poached egg & Breakfast Pizza recipe
Steve cooks 2 quick, easy and tasty breakfasts
Facebook
Visit for all the ingredients
Instagram
Music Composed & Performed by Steven Dolby
Shakshuka that isn't soupy | eggs poached in spicy tomato sauce | chickpeas
Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
***RECIPE, SERVE 3-4***
6 eggs
1 28 oz (800g) can whole tomatoes
1 14 oz (400g) can chickpeas
1 bunch green onions (any onion is fine)
1 poblano pepper (any pepper is fine)
3-4 cloves garlic
a squeeze of tomato paste
cheese for garnish (feta is traditional, I used gorgonzola)
fresh herb for garnish (I used mint)
spices (I used whole cumin and fennel seeds, smoked paprika and black pepper)
salt
olive oil
Peel and chop the garlic. Slice the onions and pepper. Pour a film of olive oil in a wide pan over medium heat. Put in the pepper slices and most of the onion slices, reserving the onion greens for garnish. Don't put in the garlic yet.
Stir the vegetables for a couple minutes. If you're using whole cumin and fennels seeds like I did, stir them in and let them toast for a minute. Stir in the garlic and let it cook for a minute. Stir in the tomato paste and let it cook for a minute. Before the tomato paste burns, deglaze with the juice from your can of tomatoes.
With the juice out, reach into the can and squish the tomatoes with your hand before stirring them into the pan. This is when I stir in the paprika and pepper (since both tend to burn if toasted in hot oil) and a pinch of salt. Boil the sauce, stirring near-constantly to keep it from sticking and burning.
When the sauce seems about half done, stir in the drained can of chickpeas. Keep stirring and cooking until the sauce is very thick. Turn off the heat and taste for seasoning — add more salt if it needs it.
If you're going to finish this under the broiler (grill) like I did, now is a good time to get it heating to max.
Make a little well in the sauce for each egg and crack them in. Top with chunks of whatever cheese you're using.Turn the heat back on, and you could just cover the pan with a lid and steam the eggs until they're done to your liking.
Or you could do what I did and cook uncovered until you can see the bottom of the eggs are half-cooked, then put the pan under the broiler. Cook for a couple minutes until the top is brown and the eggs are done to your liking — just touch or wobble them to see how set the yolks are.
Take the pan out, garnish with the reserved onion greens and fresh herbs. Consider eating it straight out of the pan, family-style — it looks pretty ugly when you scoop it onto individual plates.
Tom Colicchio & Gail Simmons: Leftover Challenge | Food & Wine
Gail Simmons transforms leftovers from Tom Colicchio's braised lamb shoulder into a next-day lamb and potato hash with poached eggs and salad.
Braised Lamb and Root Vegetable Hash
Find out how to make Braised Lamb & Root Vegetable Hash, Poached Eggs and Béarnaise Sauce with Chef Nick Rabar of Avenue N for your Easter brunch.
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
MAKING HASH BROWN OMELETTS ON BLACKSTONE GRIDDLE | WAFFLE HOUSE STYLE
Today we are throwing down a few chunky HASH BROWN omlets on the blackstone griddle. A few simple ingredients and BAM, you got yourself a situation. Hope you peeps try this recipe out for your family. I bet you don't regret it. As always thanks for watching.
Tiktok:
INSTAGRAM:
FACEBOOK: