Lamb, Potatoes, and Swiss Chard Hash
Prep Time Minutes 10
Cook Time 30 Minutes
|Prep Time Minutes 10||Cook Time 30 Minutes||Passive Time||Servings People|
Hash with poached eggs may be a traditional breakfast dish, but we love to eat this one for supper. The lamb with the middle-eastern spices along with the crispy potatoes and sautéed chard combine to create a flavorful dish. Don’t forget to top the hash with the eggs, poached until the yolk is cooked but still runny. Serve it up so that everyone gets an egg to mix into the hash. (Adapted from Cooks Illustrated Mediterranean Cookbook)
- 2 TBS Olive oil
- salt and pepper to taste
- 1 Bunch Swiss Chard stems sliced andsliced into thick ribbons
- 1 Lb Ground lamb
- 1 Onion finely diced
- 3 Cloves Garlic minced
- 2 tsp Paprika
- 1 tsp Cumin
- 1 tsp Coriander
- ¼ tsp Cayenne
- 1/2 Cup cilantro** chopped
- 1/2 Cup Mint chopped
- 4-6 Eggs
- Toss the potatoes with 1 TBS oil and salt and pepper and place in a microwave safe bowl. Cover and microwave for 7-9 minutes, stirring once. Drain any moisture.
- Heat 1 TBS oil in a large sautee pan on medium high heat. Add the ground lamb and break up any clumps. Cook until starting to brown, about 5 minutes.
- Add onion, garlic, spices and herbs. Cook for 5 minutes until onions and garlic are softened. Add the chard and semi-cooked potatoes and stir until chard is wilted.
- Push the mixture into the sautee pan, so that the potatoes will develop a crust and let cook for 6-8 minutes without stirring. After 6-8 minutes, stir or flip each section and repeat, until the potatoes are crispy and cooked through.
- When the potatoes are cooked. Make 4-6 indentations in the hash and crack an egg into each. Cover and cook on medium heat until the whites are just set and the yolks are still runny. Serve immediately.