Ground Lamb Breakfast Hash

Recipe by Chef Laura Kenny, Real Food Catering

Serves: 4

Directions

• Using a medium pot, cook potatoes in boiling salted water until fork tender.
• Cool slightly, then smash into bite-sized pieces and set aside.
• Heat oil in a large skillet over medium heat
• Add ground lamb, onion and jalapeno pepper and cook for 10 minutes. The meat should be fully browned.
• Add the garlic, rosemary, salt, pepper and stir-fry for 1-2 minutes.
• Remove from pan.
• Heat butter and oil in the lamb pan and add potatoes.
• Cook 3-4 minutes, until slightly browned.
• Add lamb mixture to potatoes and stir to combine.
• Season to taste with salt and pepper.
• In a non-stick pan, heat butter and fry eggs to desired doneness. Top hash with eggs and garnish with fresh rosemary.

Enjoy!