Greek Lamb and Potato Hash

Day PartBreakfast
Menu PartEntree
Cuisine TypeAmerican
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.


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


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

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