Lamb hash is a hearty and flavorful dish that turns simple ingredients into a satisfying meal. Perfect for breakfast, brunch, or even dinner, this recipe combines tender lamb with crispy potatoes and savory herbs to create a comforting plate that’s full of rich, bold flavors.
Originating from traditional hash recipes, our lamb hash puts a delicious twist on the classic by using ground or leftover lamb, making it a great way to reduce food waste while enjoying a protein-packed dish. Whether you’re cooking for a crowd or just craving something warm and filling, this lamb hash recipe is easy to whip up and sure to become a favorite in your kitchen.
Ingredients
Gathering the right ingredients ensures our Lamb Hash Recipe is packed with bold flavors and the perfect texture. Here’s everything we need to craft this satisfying dish.
Lamb and Meat Ingredients
- 1 lb ground lamb (or leftover cooked lamb, chopped)
- 2 tsp olive oil (for cooking the lamb)
Vegetables and Aromatics
- 3 cups peeled and diced potatoes (Yukon Gold or Russet, for crispiness)
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Herbs and Spices
| Ingredient | Quantity | Purpose |
|---|---|---|
| Salt | 1 tsp | Enhances overall flavor |
| Black pepper | ½ tsp | Adds mild heat |
| Smoked paprika | ½ tsp | Imparts depth and smokiness |
| Dried thyme | 1 tsp | Earthy herbaceous note |
| Fresh parsley | 2 tbsp, chopped | Garnish and fresh flavor |
Additional Flavorings and Toppings
- 2 large eggs (optional, for serving poached or fried on top)
- Hot sauce or ketchup (to taste, as a side condiment)
- Grated sharp cheddar cheese (½ cup, optional, for melting over the hash)
Equipment Needed
To prepare our hearty Lamb Hash with precision and ease, having the right equipment is essential. Each tool contributes to achieving the perfect texture and flavor balance.
- Large Skillet or Cast Iron Pan
We recommend a heavy-bottomed skillet, preferably cast iron, to achieve the ideal crispiness on the potatoes and to evenly brown the lamb. The pan should be at least 10 inches in diameter to accommodate all ingredients without overcrowding.
- Sharp Chef’s Knife
For dicing potatoes, chopping onions, and prepping bell pepper, a sharp chef’s knife ensures clean cuts and uniform pieces for even cooking.
- Cutting Board
Use a sturdy cutting board to organize and prep vegetables safely and efficiently.
- Mixing Spoon or Spatula
A wooden spoon or heat-resistant spatula helps us stir the hash gently, promoting even cooking without mashing ingredients.
- Measuring Cups and Spoons
Precise seasoning is key. Utilize measuring cups and spoons for herbs, spices, and liquids.
- Large Bowl (optional)
For tossing diced potatoes with olive oil and salt before cooking, a large bowl comes in handy.
- Paper Towels
To pat dry potatoes after washing, removing excess moisture helps in getting that crispy finish.
Equipment Summary Table
| Equipment | Purpose | Recommended Size/Type |
|---|---|---|
| Large Skillet or Cast Iron Pan | Crisp potatoes and brown lamb evenly | 10-inch heavy-bottomed pan |
| Sharp Chef’s Knife | Dice vegetables uniformly | 8-inch chef’s knife |
| Cutting Board | Safe and efficient prep area | Sturdy wooden or plastic |
| Mixing Spoon or Spatula | Stir ingredients without breaking | Wooden or heat-resistant |
| Measuring Cups and Spoons | Accurate seasoning and ingredient portions | Standard sets |
| Large Bowl (optional) | Toss potatoes with oil and seasoning | Medium to large |
| Paper Towels | Dry potatoes for crispness | Standard kitchen paper |
With this essential equipment, we ensure every step of our Lamb Hash Recipe flows smoothly, delivering a perfectly cooked dish from start to finish.
Preparation
To create the perfect Lamb Hash, precise preparation is key. Let’s break down the essential steps to prep the ingredients so our dish turns out flavorful and well-textured.
Prepping the Lamb
Start by selecting 1 lb of ground lamb or finely chops of leftover lamb. If using leftover lamb, trim any excess fat or sinew to ensure tenderness. Bring the lamb to room temperature before cooking for even browning.
- If using ground lamb: Break it apart gently with your hands or a fork to avoid clumping.
- If using leftover lamb: Dice into small, uniform pieces about 1/2 inch for quick reheating and mixing.
Pro tip: Season the lamb lightly with salt and black pepper before cooking. This early seasoning layer enhances the bold savory flavor that defines our lamb hash.
Chopping Vegetables
We want all vegetables chopped uniformly to ensure even cooking and consistent texture.
- Potatoes: Peel and dice 3 cups of Yukon Gold or Russet potatoes into 1/2-inch cubes. Dry them thoroughly with paper towels to help achieve that desirable crispy golden crust during cooking.
- Onion: Peel and chop 1 medium onion into small dices, around 1/4 inch pieces.
- Green bell pepper: Core and seed the pepper, then dice into 1/4 inch squares.
- Garlic: Mince 2 cloves finely to distribute the aroma evenly throughout the hash.
| Vegetable | Preparation Details | Recommended Size | Notes |
|---|---|---|---|
| Potatoes | Peel and dice | 1/2 inch cubes | Dry thoroughly for crispness |
| Onion | Peel and dice | 1/4 inch pieces | Adds sweetness and texture |
| Green bell pepper | Core, seed, and dice | 1/4 inch squares | Provides color and mild pungency |
| Garlic | Peel and finely mince | Very fine | Infuses flavor evenly |
Preparing Herbs and Spices
Our choice of herbs and spices will bring out the distinctive depth and complexity of the lamb hash.
- Salt and black pepper: Use to taste. Essential for balancing flavors.
- Smoked paprika: Add 1 teaspoon for subtle smoky warmth.
- Dried thyme: Sprinkle 1/2 teaspoon for earthy herb notes.
- Fresh parsley: Chop 2 tablespoons finely to garnish and brighten the final dish.
Remember to keep your herbs and spices ready and measured in small bowls before cooking. This mise en place method helps us build layers of flavor steadily without missing a beat.
Cooking Instructions
Follow these step-by-step instructions to create a perfectly balanced and flavorful Lamb Hash with crispy potatoes and tender lamb infused with savory herbs.
Cooking the Lamb
- Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat.
- Add 1 lb of ground lamb (or chopped leftover lamb) to the hot pan.
- Break the meat apart with a spatula, spreading it evenly across the skillet.
- Season lightly with ½ teaspoon salt and ¼ teaspoon black pepper to enhance the lamb’s natural flavor.
- Cook the lamb for 6 to 8 minutes, stirring occasionally until fully browned and no longer pink.
- Use a slotted spoon to transfer the cooked lamb to a bowl, leaving any rendered fat in the pan for cooking the vegetables.
Sautéing the Vegetables
- To the same skillet, add 2 tablespoons olive oil to the reserved lamb fat for extra richness.
- Add 3 cups of peeled and diced potatoes (Yukon Gold or Russet) and spread them in an even layer.
- Sauté potatoes over medium heat for about 10 minutes, stirring occasionally until they begin to brown and soften.
- Add 1 medium diced onion, 1 diced green bell pepper, and 2 minced garlic cloves.
- Season vegetables with ½ teaspoon smoked paprika, ½ teaspoon dried thyme, and an additional pinch of salt and pepper.
- Continue cooking for 5 to 7 minutes until vegetables are tender and onions become translucent.
Combining Ingredients
- Return the browned lamb to the skillet with the sautéed vegetables.
- Stir gently to combine all ingredients evenly.
- Check seasoning and adjust with more salt, black pepper, or smoked paprika if needed.
- Sprinkle chopped fresh parsley (about 2 tablespoons) over the mix to add freshness and vibrant color.
Final Cooking and Browning
- Spread the lamb and vegetable mixture in an even layer across the skillet.
- Increase heat to medium-high and cook undisturbed for 4 to 5 minutes to develop a crispy, browned crust on the bottom.
- Use a spatula to flip sections for additional browning if desired.
- Remove from heat and serve hot with optional toppings:
- Poached or fried eggs
- Grated sharp cheddar cheese
- Hot sauce or ketchup
| Step | Time | Key Notes |
|---|---|---|
| Browning lamb | 6-8 minutes | Fully cooked, break apart well |
| Cooking potatoes | 10 minutes | Achieve crisp edges |
| Sautéing vegetables | 5-7 minutes | Soft and fragrant |
| Final browning | 4-5 minutes | Create crispy crust |
Serving Suggestions
Elevate our Lamb Hash Recipe with versatile serving options that highlight its rich flavors and hearty texture. Here’s how we can customize our dish to suit different tastes and occasions.
Optional Garnishes
Adding garnishes adds a burst of flavor, texture, and visual appeal. Consider these popular options to complement the savory lamb hash:
- Poached or Fried Eggs
Adds creaminess and extra protein, creating a perfect brunch or dinner combo.
Tip: Let the runny yolk drizzle over the hash for a luscious finish.
- Grated Sharp Cheddar Cheese
Melts into the hash offering a tangy richness that balances the savory lamb.
- Fresh Chopped Parsley or Cilantro
Brightens the dish with fresh herbal notes and a pop of green color.
- Hot Sauce or Ketchup
For those who like a spicy kick or a touch of sweetness to contrast the robust flavors.
- Sour Cream or Greek Yogurt
Adds a cooling tang that complements the spices and crispy potatoes.
Suggested Side Dishes
Pair our Lamb Hash with these well-matched sides for a balanced and satisfying meal experience. Here are some crowd-pleasing options:
| Side Dish | Description | Flavor Profile |
|---|---|---|
| Mixed Green Salad | Light, crisp greens with a lemon vinaigrette | Refreshing, tangy |
| Roasted Asparagus | Oven-roasted with olive oil, garlic, and sea salt | Earthy, slightly crispy |
| Crusty Bread or Toast | Artisan bread slices toasted to golden perfection | Buttery, crunchy |
| Pickled Vegetables | Quick-pickled cucumbers or red onions | Tart, crunchy |
| Fresh Fruit Salad | Seasonal fruits like berries, melon, and citrus | Sweet, juicy |
These sides bring balance by introducing freshness, acidity, or crunch to contrast the rich and savory elements of our lamb hash. We can adjust according to the meal time—from a bright salad for brunch to comforting roasted vegetables for dinner.
Make-Ahead and Storage Tips
To enjoy our Lamb Hash Recipe with minimal effort on busy days, it’s essential to master make-ahead and storage techniques. These methods ensure the hash stays flavorful and maintains the perfect texture when reheated.
Make-Ahead Preparation
- Cook in Advance: Prepare the lamb hash up to the final step. Allow the mixture to cool completely before storing.
- Portion Control: Divide the hash into individual meal-sized containers. This simplifies reheating and reduces waste.
- Label and Date: Use airtight containers or heavy-duty freezer bags. Label with the preparation date to track freshness.
Refrigeration Guidelines
- Store cooked lamb hash in the refrigerator for up to 3 days.
- Keep it covered tightly to prevent moisture loss and odors from other foods.
- When ready to eat, reheat gently over medium heat in a skillet to restore crispiness instead of microwaving when possible.
Freezing Instructions
- For longer storage, freeze the lamb hash for up to 2 months.
- Spread it in a freezer-safe container or bag in a thin, even layer for faster thawing.
- To thaw, transfer from the freezer to the refrigerator overnight before reheating.
- Reheat in a skillet over medium heat, stirring occasionally until warmed through and crispy edges have returned.
Reheating Tips for Best Texture
- Avoid microwaving directly as it may soften the crispy potatoes.
- Use an oiled skillet on medium heat. Add the hash and press gently with a spatula.
- Cook for 3-5 minutes each side or until the outside is golden and crispy again.
- If desired, add toppings like fresh parsley, a fried egg, or grated cheddar after reheating.
| Storage Method | Maximum Duration | Storage Tips | Best Reheating Method |
|---|---|---|---|
| Refrigeration | 3 days | Airtight container, cool quickly | Medium heat skillet, gentle stirring |
| Freezing | 2 months | Thin layer in freezer-safe bag/container | Thaw overnight, skillet reheating |
“Storing our lamb hash properly preserves the rich flavor and satisfying texture that make this dish a timeless favorite.“
By following these best practices, our Lamb Hash Recipe stays fresh and delicious, ready to power meals anytime.
Conclusion
Lamb hash is a versatile and satisfying dish that fits seamlessly into any meal plan. Its rich flavors and hearty texture make it a standout choice whether you’re cooking for yourself or a crowd. With simple ingredients and straightforward steps, it’s a recipe that delivers both convenience and comfort.
By embracing leftovers or fresh ground lamb, we not only reduce waste but also create a protein-packed meal that’s full of bold, savory notes. The ease of preparation and potential for customization ensure lamb hash remains a favorite in our kitchen rotation.
Frequently Asked Questions
What is lamb hash, and when can I eat it?
Lamb hash is a hearty dish made with tender lamb, crispy potatoes, and savory herbs. It’s versatile and suitable for breakfast, brunch, or dinner, offering a rich and comforting meal any time of day.
Can I use leftover lamb to make lamb hash?
Yes, leftover lamb works great in lamb hash. It’s a perfect way to reduce food waste while enjoying a protein-rich, flavorful dish.
What type of potatoes are best for lamb hash?
Yukon Gold or Russet potatoes are best. They crisp up nicely, providing the perfect texture to complement the tender lamb and vegetables.
What equipment do I need to prepare lamb hash?
You’ll need a large skillet or cast iron pan for crispiness, a sharp chef’s knife, a sturdy cutting board, a mixing spoon or spatula, measuring cups and spoons, and paper towels for drying potatoes.
How should I prepare the ingredients for the best flavor?
Chop potatoes, onion, bell pepper, and garlic uniformly. Use fresh herbs and spices like thyme, parsley, smoked paprika, salt, and pepper. Following mise en place, or prepping everything in advance, ensures smooth cooking.
How do I get the perfect crispy crust on lamb hash?
Cook the lamb first until browned, then sauté the potatoes and vegetables. Finish by browning the combined mixture in the skillet to get a delicious crispy crust.
What are some recommended toppings and sides for lamb hash?
Top with fried or poached eggs, grated cheddar cheese, hot sauce, or sour cream. Serve with mixed green salad, roasted asparagus, crusty bread, pickled veggies, or fresh fruit salad to balance flavors.
Can I make lamb hash ahead of time and store it?
Yes, cook lamb hash ahead, cool it, and store in airtight containers. It lasts up to 3 days in the refrigerator or 2 months frozen. Reheat in a skillet to restore crispiness.
How should I reheat lamb hash to keep it crispy?
Reheat lamb hash in a skillet over medium heat for best texture. Avoid microwaving, as it tends to make the dish soggy and less flavorful.