Saturday, July 17, 2010
Breakfast this morning was a lamb hash recipe that I developed with help from a roast beef hash recipe in Saveur magazine. We had some leftover lamb from Mr. Kim’s last smoking project and he suggested making hash. I am really glad that he had that thought.
Chopped lamb and potatoes.
Finely minced onion and garlic.
There was also some chopped Benton bacon, Penzey’s Lamb Seasoning (I LOVE this stuff), nutmeg, S&P, Italian parsley and those weirdo plastic wrap poached eggs.
The bacon is slowly rendered and then set aside. I sauteed the potatoes in the bacon grease until browned:
Added the onions and let them get soft and browned.
Then lamb, Penzey’s, a couple of scrapes of nutmeg and salt and pepper, to taste:
Good, huh? I’m not finished yet. I forgot to say that there is also 1/2 a cup of heavy cream. I really like gilding the lily.
Put the cream in and let it reduce and make a nice crust on the hash. Serve topped with poached eggs:
We also had CSA cantaloupe, CSA Hanover tomatoes, cherries and some good seed bread that we got at Whole Foods:
This was a Big Fork meal. So good. The lamb has such deep, rich flavor and then adding the bacon makes the taste really BIG! You can find the whole recipe at:
(copy and paste - I STILL haven't figured out how to make the link icon work)