Friday, July 24, 2009

Lamb and eggs: An Armenian breakfast

I like hash for both of the obvious reasons: Salt and fat.

Any professional cook will tell you they're the secret ingredients that keep the customers salivating.

Problem is, I've pretty much eaten my lifetime supply of both -- and there's no fooling the doctor, either. (Stupid blood pressure and cholesterol tests!)

However, I'm still a big fan of hash for Sunday breakfast, and not just as a way to clean out the fridge.

Truth in cooking disclosure: If you peeked at the picture, you've already figured out that this is not a cholesterol-free recipe. But because we're careful about choosing, trimming and cooking our meat, we know we're starting out with a healthy fat advantage compared to any canned hash or any processed meat -- and we can control the sodium content.

Of course, our favorite leftover meat is lamb, but this works quite well with beef or chicken.

When we make a roast, we always freeze the leftovers -- especially the bits that are too small or odd or charred to serve to guests. With a bit of creative trimming, those make the best hash parts.

This is really simple, really basic and really satisfying. Only two main ingredients: Meat and onion. If you like potatoes and have one or two leftover, be our guest -- but there's no need.

Even the egg on top is optional. In fact, it's probably better if you skip it. Note that I said "you." I like my hash slathered in yolk.

(Honest, Doc: I really do eat oatmeal for breakfast the rest of the week!)

Lamb hash (serves two to four)

1/2 pound cooked lamb, trimmed lean and diced
1 medium yellow onion, diced

Saute the onion in olive oil
Add the meat when the onion starts to wilt
Add 1/8 tsp coriander
Add 1/8 tsp allspice
Cook over medium-high heat until the meat and onions are both browned
Add salt and pepper to taste


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