Name: Noreen Lam’s Lamb Hash
Yield: Serves 4
Cuisine: United States
Ingredients: ¼ teaspoon freshly ground pepper; ½ teaspoon fresh lemon juice; ¼ cup olive oil; salt and freshly ground pepper; pinch ground turmeric; 1 teaspoon finely chopped fresh marjoram; 4 large fresh eggs; 4 medium russet potatoes, peeled, cut into ½-inch dice; 1 large onion, coarsely chopped; 3 thick slices bacon or pancetta, cut into ½-inch pieces; 1 tablespoon freshly grated or prepared horseradish; ½ cup sour cream; ¼ teaspoon ground cumin; 4 cloves garlic, minced; 1 tablespoon chopped fresh parsley; 2 cups cooked lamb (preferably from braised lamb shanks), cut into ½-inch dice; 1 teaspoon finely chopped fresh thyme; ½ cup heavy cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

Don’t be put off by lamb. This is a winner, a rage on Sunday morning at the restaurants.

Ingredients

1 tablespoon freshly grated or prepared horseradish
½ cup sour cream
½

Americas
United States
Lunch
Main course
Gluten-free

Method

Combine the horseradish, sour cream, lemon juice, and pepper and let stand to develop the flavors while you make the hash.

Rinse the potatoes and pat dry between towels.

Heat the oil briefly in a large heavy-bottom frying pan, preferably nonstick, over medium heat. Add the onion and bacon and sauté until the onion is translucent but not brown, about 5 minutes. Add the garlic and

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