Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
4
Ingredients
● 1 large sweet potato, cut into 1⁄2-inch cubes
● 2 Tbsp olive oil, divided
● Kosher salt and black pepper
● 1/2 lb ground American lamb
● 1 tsp fennel seeds, lightly crushed
● 1 tsp finely chopped fresh rosemary
● 1 tsp sweet paprika
● 1⁄2 yellow onion, diced
● 1 red bell pepper, diced
● 2 cloves garlic, minced
● 4 large eggs
● 1⁄2 cup plain Greek yogurt, for serving
● 1–2 Tbsp harissa, for serving
● Chopped parsley or dill, for serving
Directions
1. Roast the sweet potatoes:
Heat oven to 425°F. Toss the sweet potatoes with 1 Tbsp olive oil, salt, and pepper on a sheet pan. Roast, tossing once halfway through, until tender and lightly browned, 15-20 minutes.
2. Brown the lamb:
Heat a large, oven-safe skillet over medium-high. Add the ground American lamb and cook, breaking it up with a spoon, until browned and beginning to crisp, 5–6 minutes.
3. Bloom the spices:
Add the fennel seeds, rosemary, and paprika to the lamb and cook for about 30 seconds, until fragrant.
4. Cook the vegetables:
Add the onion and bell pepper with a pinch of salt. Cook until softened and lightly golden, 5–7 minutes. Stir in the garlic and cook for 1 minute more.
5. Finish the hash:
Reduce the oven temperature to 350°F. Add the roasted sweet potatoes to the skillet and toss everything together. Taste and season with salt and pepper.
6. Add the eggs:
Create four divots in the hash and crack an egg into each. Place the skillet into the oven and bake for 10-12 minutes or until the egg whites are set and yolks are still runny.
7. Serve:
To plate, spread a spoonful of yogurt topped with a dollop of harissa into the bottom of a bowl or plate. Spoon the hash on top of the yogurt and harissa and sprinkle with herbs.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
