COUNTRY FRESH LAMB HASH
1 potato, peeled and cut into 1/4-inch cubes
1 tablespoon olive oil
1 medium onion, cut into 1/4-inch cubes
1 red bell pepper, cut into 1/4-inch cubes
1 green bell pepper
1 pound cooked American Lamb leg or shoulder, cut into 1/4-inch cubes
1/3 cup chopped parsley, divided
1 teaspoon dried thyme leaves
salt and pepper, to taste
6 poached eggs
In a saucepan, cover potatoes with cold water. Bring to a boil. Simmer until tender, about 10 minutes. Drain well, transfer to a large bowl and set aside.
In a large skillet, heat oil. Cook onion and peppers over medium heat, stirring occasionally. Add onions, peppers, lamb, 1/4 cup parsley, thyme, salt and pepper to the potatoes. Gently toss.
Spray a large skillet with nonstick cooking spray. Spread hash evenly in skillet. Place a heavy pot lid or plate on top of the hash to weigh it down. Cook over medium heat for about 10 minutes, or until the lamb browns slightly. Remove the weight and turn the hash over. (This hash will not be a solid pancake.) Brown the other side for about 5 minutes. Divide between 6 plates and top each portion with a poached egg. Sprinkle with the remaining parsley.