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Lamb and potato hash recipe

Lamb and potato hash recipe

3 ratings

Wondering what to do with that leftover Easter lamb? This potato hash is just the ticket. Crispy lamb and potatoes are fried with spring onions, then topped with a squeeze of lemon and lashings of hot sauce. See method

  • Serves 2
  • 10 mins to prepare and 20 mins to cook
  • 693 calories / serving

Ingredients

  • 500g floury potatoes, peeled and chopped into small chunks
  • 3 tbsp olive oil​
  • 1 onion, finely sliced​
  • 200g leftover lamb, in larger shreds
  • 4 spring onions, finely sliced​
  • 150g sliced spring greens
  • lemon wedges and chilli sauce, to serve

Perfect with:

  • Tesco Finest Provence Rose 75Cl
  • Tesco Finest The Trilogy Malbec 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

Perfect with:

  • Tesco Finest Provence Rose 75Cl
  • Tesco Finest The Trilogy Malbec 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

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    If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

    Each serving contains

    • Energy

      2895kj
      693kcal
      35%
    • Fat

      37g 53%
    • Saturates

      10g 48%
    • Sugars

      9g 10%
    • Salt

      0.4g 7%

    of the reference intake
    Carbohydrate 48.4g Protein 36.8g Fibre 8g

    Method

    1. Boil the potatoes in plenty of salted water for 15-20 minutes, or until tender when pierced with a knife.

    2. Meanwhile, heat the oil in a large frying pan and fry the onion over a medium-high heat for 8-10 minutes, stirring often and allowing them to colour. Once the potatoes are cooked, drain them and leave to steam in the colander for a couple of minutes.

    3. Tip the potatoes into the frying pan and fry for 3-4 minutes without moving, then stir the hash, scraping up the crispy bits from the bottom. Add the lamb and repeat the process of leaving the food, then stirring and scraping for 4-5 minutes. Add most of the spring onions and the spring greens, and fry for 2-3 minutes more, until the spring greens have wilted and softened.

    4. Once everything is soft and piping hot, season well, scatter with the remaining spring onions and serve with lemon wedges for squeezing over and hot sauce to drizzle.

    Cook’s tip: You could also make this hash with leftover roast potatoes – just skip step one.

    See more Easter leftover recipes

    For top tips on protecting you and your family  when preparing raw meat and poultry, visit Food Safety in the Home.

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