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Receta Lamb Hash
by Linda Weinmunson

Lamb Hash

This is a great dish born out needing to use some leftover lamb from the Greek Festival. The version I have here is meant to cut some fat and make it a little healthier.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Grecia Greek
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: toast, saffron biscuits

Wine and Drink Pairings: red table wine

Ingredientes

  • 1 lb lean lamb, shoulder or leg pre-cooked and trimmed of all visible fat, chopped med-fine
  • 1 large potato, diced, about half and inch square
  • 1/2 tsp ground sage
  • 1/2 tsp ground dried rosemary
  • 1/3 tsp black pepper
  • Salt to taste
  • 1 bunch green onions, green and white parts, med to finely chopped
  • 3 cups crimini mushrooms, sliced
  • 3 oz goat cheese, separate in equal pieces
  • Olive oil cooking spray
  • 1 large clove garlic, pressed
  • 8 large eggs, poached

Direcciones

  1. Heat a large skillet on med high heat with olive oil cooking spray.
  2. Add potatoes. Cook until tender and brown. Set aside.
  3. Add more cooking spray.
  4. Add the green onion, garlic and saute half way.
  5. Add mushrooms and cook until all water has evaporated.
  6. Add sage, rosemary, pepper and salt.
  7. Add lamb and heat through.
  8. Add pieces of goat cheese evenly in the pan and fold into lamb mixture.
  9. Add potatoes and gently fold them in as not to break them up too much.
  10. Cover hash, set aside and keep warm.
  11. In a small skillet or poached egg cooker poach the eggs.
  12. Place hash on a serving dish and top with poached eggs.