Créé avec l’IA
Lamb and Spinach Breakfast Hash
35 min 518 kcal par portion Facile
Ingrédients
4 Portions
- ground lamb400 g
- russet potatoes400 g
- baby spinach200 g
- yellow onion1 large (about 150g)
- eggs4 large
- olive oil2 tablespoons
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Peel and dice the russet potatoes into small cubes. Finely chop the yellow onion.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and turn golden.
- 3
Add the chopped onion to the skillet and cook for another 3-4 minutes until the onion is translucent.
- 4
Push the potatoes and onions to the side of the skillet. Add the remaining 1 tablespoon of olive oil and the ground lamb. Cook the lamb, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes.
- 5
Season the mixture with salt and black pepper. Stir everything together and cook for another 2 minutes.
- 6
Add the baby spinach to the skillet and cook, stirring, until wilted, about 2 minutes.
- 7
Make four small wells in the hash and crack an egg into each well. Cover the skillet with a lid and cook for 3-5 minutes, or until the eggs are cooked to your desired doneness.
- 8
Remove from heat and serve the hash hot, garnished with extra black pepper if desired.
