Here is a favorite recipe of mine. I used to roast a leg of lamb just
so I'd have the leftovers to make it:
VERY SPECIAL LAMB HASH
3 large potatoes
3 tablespoons butter
1 tablespoon olive or vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
2 cups diced, cooked lamb
1/4 cup chopped black olives
1 small green pepper, coarsely chopped
1 small Jalapeno pepper, chopped or 2 teaspoons crushed, dried chili
peppers
2 tablespoons chopped fresh mint leaves or 2 teaspoons dried
Salt and freshly-ground pepper to taste
2 tablespoons soy sauce
1/4 cup beef broth
3 tablespoons freshly grated Parmesan cheese
Chili sauce (optional)
Serves 4
* * * *
1. Place potatoes in a medium saucepan; add cold water to cover. Heat
to boiling; reduce heat. Simmer 15 minutes; drain. Cut potatoes into
1/2-inch cubes.
2. Heat butter and oil in a large, heavy ovenproof skillet. Saute
onion and garlic until golden; push to edge of skillet. Place meat in
center of skillet; cook and stir over medium heat until light brown.
3. Heat broiling unit. Add potatoes, olives, green pepper, red pepper,
mint, salt, pepper and soy sauce to skillet. Stir until well-mixed and
gently flatten against bottom of skillet. Cook over medium heat,
stirring occasionally, until potatoes are brown but still slightly
crunchy, about 10 minutes. Add beef broth as mixture begins to dry
out.
4. Raise heat under skillet; cook, without stirring, 5 minutes.
Sprinkle Parmesan cheese over potato mixture. Place under broiler
until top is brown and crisp. Serve with chili sauce, if desired.
from Bert Greene's Kitchen Bouquets: A Cookbook of Favored Aromas and
Flavors. Chicago: Contemporary Books, 1979
