Recipe Provided By"Cooking With Cocktail Rings"
- 1/2 pound ground American Lamb
- 1 garlic clove, minced
- 1 tablespoon chopped cilantro
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon cayenne pepper
- 6 tablespoons extra-virgin olive oil, divided
- 1 pound (about 1 large) russet potato, peeled, diced
- Salt and pepper, to taste
- 3 tablespoons diced shallot
- 5 ounces broccolini, roughly chopped
- 1 teaspoon red wine vinegar
- Vegetable oil cooking spray, as needed
- 3 eggs
For the American Lamb Merguez: In a medium mixing bowl, using your hands, gently combine lamb, garlic, cilantro, salt, paprika, cumin, coriander and pepper. Cover; refrigerate until ready to use.
For the Breakfast Hash: In a medium skillet over medium heat, add 2 tablespoons oil; heat through. Once hot add lamb mixture; cook until browned and cooked through. Remove to a bowl, leaving as much fat and oil in the pan as possible. Add 2 tablespoons oil; fry the potatoes in the rendered fat from the lamb, stirring occasionally, until potatoes are crispy and golden brown on all sides, about 15 minutes. Season with salt and pepper. Remove potatoes; set aside on a paper towel-lined plate to drain.
Return pan to the heat; add remaining oil and heat through. Add shallot; sauté until soft, about 3 minutes. Add broccolini; sauté until vibrant green and lightly browned in spots. Add vinegar; and toss to combine.
Add potatoes and lamb back to the pan; stir to combine. In another sauté pan over medium low heat, coat pan with vegetable spray; crack eggs into the pan. Fry eggs over easy, about 5 minutes.
Divide hash into bowls; top with eggs. Serve warm.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest