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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of olive oil in a 30.48 cm skillet over medium heat, which is about 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.

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