Lamb Hash

When Dayton was growing up on the ranch here in the San Francisco East Bay his mom often prepared a simple and flavorful hash from the leftovers of boiled dinners that consisted of short ribs and vegetables including potatoes and carrots.  His folks had lived throught the years of the Great Depression so nothing was ever wasted.  Following the meal his mom would strip the leftover meat from the bones and grind it to be used in hash for another meal.  The leftover vegetables were cut up and became essential hash ingredients as well.  Ketchup was another addition as was an egg or two to bind it all together.  SImply seasoned with salt and pepper and topped with strips of bacon before being popped into a hot oven this dish continues to bring back fond memories of his time at the dinner table so many years ago.

Our remaining chunk of roasted leg o’ lamb was destined to find its way into a skillet to be transformed into a tasty and satisfying Lamb Hash.  In order to properly grind the lamb as his mother had ground the leftover short ribs Dayton insisted that we use the old hand grinder she had used in those days now gone by.  It was wonderfully nostalgic to attach this classic kitchen antique to the bread board beneath our kitchen counter and turn the crank as she had done decades before.  The grinder came to life once again, bringing satisfying smiles to Dayton’s face as he reflected on a dish that he had enjoyed so much as a young boy… as well as the many fond and reminiscent memories of his mom.

Lamb Hash

 Preheat the oven to 400°.  Cut into chunks and coarsely grind:

  • 6 – 8 oz roasted leg o’ lamb

Transfer the ground lamb to a medium-sized mixing bowl.  Cut into 1/2″ cubes:

  • 1 large russet potato

 

Cook the potatoes in a pot of salted boiling water until just tender… do not overcook. Plunge them in cold water to stop the cooking.  When cooled drain well and set to the side.  Dice:

  • 1 green bell pepper

 

Chop:

  • 1 medium to large white onion

To a skillet over medium high heat add:

  • 2 T extra virgin olive oil

When the oil begins to shimmer add:

  • the chopped onion
  • the minced green bell pepper

 

Season with:

  • salt and freshly ground black pepper

 

Sauté until the onions are softened and translucent.  Remove from the heat and transfer to the mixing bowl with the ground lamb.   Add:

  • 1/4 C ketchup
  • 1 tsp ground cumin
  • 1 large egg
  • the cooked potatoes, reserving a handful, if desired, to brown and crisp for garnish

 

Mix well to combine.  Check for seasonings and adjust if necessary.  Transfer the mixture to a medium sized skillet and cover with:

  • strips of bacon

Place the skillet in the preheated 400° oven and bake for 25 – 30 minutes.  The bacon will be browned and beginning to crisp on the edges when done.  While the hash is in the oven and about 10 minutes from being done place a small skillet over medium high heat and add:

  • 2 T extra virgin olive oil

When the oil begins to shimmer add:

  • the reserved potatoes

Cook until browned and beginning to crisp, turning them occasionally so they brown on all sides.  Drain on a paper towel.  Remove the hash from the oven:

Plate while piping hot onto warmed serving plates and garnish with the crisped potatoes.  Serve with a simple tossed green salad… and enjoy this wonderfully simple dish, which generously feeds  two.  For us it was a delightful… and tasty walk down memory lane.  Bon Appetit!

©2011 Via Aurea Designs Inc., All Rights Reserved

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Categories: Lamb

Author:Steve Meyer & Dayton Azevedo

Food and fine cooking have been our passion for many years, fueled by the year-around abundance of fresh fruits, vegetables, poultry and meats, as well as aromatic spices and herbs readily available to us here in the San Francisco Bay Area, making adventuresome, creative and delicious 5-star cooking a reality in our kitchen. Our aim is to make it yours as well by utilizing our step by step instructions and serial photographs. Bon Appetit from our kitchen to yours...!

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