Noreen Lam’s Lamb Hash

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


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


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 cook 2 minutes more; then add the potatoes.

Continue to cook over medium heat, stirring often, until the potatoes are three-quarters cooked. Mix in the lamb, thyme, marjoram, cumin, and turmeric and season with salt and pepper. Cook, stirring once or twice more, until the potatoes are done, about 5 minutes more. Add the cream and turn up the heat to thicken the cream and form a light brown crust on the bottom. Flip the hash and brown the other side for 3 minutes.

While the hash is cooking, poach the eggs, drain, and trim. Divide the hash between 4 warm plates. Put a spoonful of the horseradish cream in the center of each serving and top with a poached egg. Sprinkle with the parsley.