Greek Lamb and Potato Hash
Chef Jonathan Poyourow
Johnson & Wales University
Providence, R.I.
Looking for a heartier hot breakfast dish that can transition into lunch or brunch? Chef Jonathan Poyourow, an assistant professor at Johnson & Wales University in Providence, R.I., created a potato hash that brings lamb to the breakfast menu. Multihued bell peppers, red onions, tomatoes and a sunny side-up egg add bright spots of color.
Ingredients
4 lb. red potatoes, cut into 1-in. cubes
1½ cups olive oil
4 lb. ground lamb
¼ cup fresh lemon juice
3 red onions, julienned
1 green bell pepper, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
24 garlic cloves, crushed
½ cup dried oregano
½ cup dried basil
¼ cup kosher salt
¼ cup ground black pepper
3 tbsp. butter
12 eggs
1¼ lb. goat cheese, crumbled
½ cup chopped fresh parsley
½ cup finely diced tomatoes
2 tbsp. grated lemon zest
Steps
1. In medium saucepan, combine potatoes and enough cold water to cover. Over medium-high heat, bring to a boil. Cook for 10 minutes. Drain potatoes; set aside to cool.
2. In very large skillet over medium heat, heat oil. Add ground lamb; saute until almost fully cooked. Remove lamb from skillet; drain excess liquid.
3. Stir lemon juice into skillet to deglaze. Add potatoes, onion, bell peppers, garlic, oregano, basil, salt and pepper. Add lamb back to skillet; mix well. Continue cooking until lamb and vegetables are fully cooked.
4. Portion hash into 12 serving plates or casserole dishes. Return skillet to medium heat; add butter. When butter melts, crack eggs into skillet; cook sunnyside-up.
5. To serve, top hash with eggs and sprinkle with goat cheese, parsley, tomatoes and lemon zest.
Photograph courtesy of American Lamb Board