Dean Mcdermott’s Lamb Hash Over Poached Eggs

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Cristina Ferrare


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4 tbs olive oil (bacon fat if you’re feeling fancy)

1 lb yukon gold boiled potatoes, diced

1 yellow onion, diced

1 medium carrot, diced

1 serrano pepper, minced

2 garlic cloves minced

1 lb leftover lamb (braised or cubed, reserve a few tablespoons for garnish)

2 tsp freshly ground cumin

1 tsp fresh rosemary chopped

salt and freshly ground pepper to taste

4 poached eggs

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