New Zealand Lamb and Kumara Hash

Ingredients

• 2 cups Cooked Lamb (diced)
• 2 cups Kumara (Sweet Potato, diced)
• 1 medium Onion (diced)
• 1 tablespoon Rosemary (fresh, chopped)
• 2 tablespoons Olive Oil
• 4 large Eggs
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Heat the 2 tablespoons of olive oil in a 12-inch skillet over medium heat, which is about 350°F (175°C).
2. 2Add the 1 medium onion, diced, and cook, stirring occasionally, until it looks softened and translucent, about 5 minutes.
3. 3Add the 2 cups of kumara (sweet potato), diced, to the skillet. Cook, stirring occasionally, until the kumara is slightly tender when poked with a fork, about 8-10 minutes.
4. 4Stir in the 2 cups of cooked lamb, diced, and the 1 tablespoon of rosemary, fresh, chopped. Continue to cook, stirring, until the lamb is heated through, about 5 minutes.
5. 5Season the hash mixture with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
6. 6Use a spoon to make four evenly spaced hollows, or wells, in the hash mixture in the skillet. Carefully crack one of the 4 large eggs into each well.
7. 7Cover the skillet and cook until the egg whites are completely set and the yolks are still runny, about 3-5 minutes. You can gently shake the pan to check if the eggs are set.
8. 8Serve the New Zealand Lamb and Kumara Hash immediately, ensuring each serving gets one egg.

Related Guides