A Rustic, One-Pan Wonder for Any Meal!
There’s something incredibly comforting about a sizzling pan of hash. This Lamb Shoulder Hash takes that comfort to a whole new level, transforming tender lamb and a medley of fresh vegetables into a rich, savory dish that’s perfect for a hearty brunch, a quick weeknight dinner, or a satisfying post-workout meal. The combination of savory lamb, sweet bell peppers, and earthy celery, all brought together with a rich broth and topped with perfectly set eggs, creates a symphony of flavors and textures. Best of all, it comes together in one pan in just over 30 minutes. Let’s get cooking!
Ingredients
• 9 oz / 255g lamb shoulder, chopped into bite-sized pieces
• 1 large tomato, finely chopped
• 2 green bell peppers, finely chopped
• 2 celery stalks, finely chopped
• ¼ cup / 30g almonds, minced
• 3 large eggs
• 2 tbsp olive oil
• 2 tbsp butter
• ¼ cup / 60ml beef broth
• Spices
• 1 tsp salt
• ½ tsp garlic powder
• ¼ tsp black pepper, ground
Instructions
1. Directions
2. Heat the olive oil in a large skillet or pan over medium-high heat. Add the chopped lamb shoulder, season with salt, and cook until browned on all sides, about 5-6 minutes.
3. Add the finely chopped bell peppers and celery to the skillet. Continue to cook, stirring occasionally, for 10 minutes until the vegetables have softened.
4. Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Add the chopped tomatoes, bring the mixture to a boil, and then reduce the heat to a simmer. Cook for 15 minutes, or until most of the liquid has evaporated.
5. Stir in the butter until it melts, then season the hash with garlic powder and black pepper. Taste and add more salt if needed.
6. Using a spoon, create three small wells in the hash. Gently crack an egg into each well. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny.
7. Garnish with the minced almonds and serve immediately directly from the pan.
Nutritional Information
• Per Serving
• Calories: 465
• Total Fat: 32.6g
• Net Carbs: 7.9g
• Protein: 33.7g
• Fiber: 3g
Pro Tips
• For a richer flavor, ensure you get a deep, golden-brown sear on the lamb pieces before adding the vegetables. Don’t overcrowd the pan.
• Feel free to substitute the vegetables with what you have on hand. Diced potatoes, mushrooms, or zucchini would all work wonderfully.
• For a delicious, creamy sauce, cook the eggs just until the whites are set. The runny yolk will mix into the hash as you eat.
• Add a pinch of red pepper flakes or a dash of your favorite hot sauce with the garlic powder for a welcome kick of heat.
FAQ
Q: Can I use a different cut of lamb for this hash
A: Yes, this recipe is versatile. While lamb shoulder is excellent, you can also use leftover roast lamb, lamb leg, or even ground lamb. If using pre-cooked lamb, simply add it with the vegetables to heat through.
Q: What can I serve with lamb shoulder hash
A: This dish is a complete meal, perfect for brunch or dinner. For a heartier meal, serve it with a side of crusty bread to soak up the runny egg yolk and savory juices, or pair it with a simple green salad.
Q: Is this lamb hash recipe keto-friendly
A: Yes, with only 7.9g of net carbs per serving, this lamb shoulder hash is a fantastic option for anyone following a low-carb or ketogenic diet. It’s high in protein and healthy fats, making it a very satisfying meal.
Q: How do I store and reheat leftovers
A: Store any leftover hash in an airtight container in the refrigerator for up to 3 days. For best results, reheat it in a skillet over medium heat until warmed through. You can even make a fresh well and add a new egg on top when reheating.
