Try this recipe using our prepared Keema lamb base for a flavoursome hash with cooked roast potatoes, onions, tomatoes and herbs. Great as a supper or brunch dish topped with a fried egg.
Prep Time: 10 mins
Cook Time: 20 minutes
Serves: 4 people
Ingredients
375g prepared lamb keema (see lamb keema recipe link)
1 tablespoon rapeseed or sunflower oil
2-3 spring onions, finely chopped
450g cooked potatoes of your choice (can be roasted, boiled, with skin on) roughly chopped
2 medium tomatoes, roughly chopped, optional
4 eggs
2 tablespoons freshly chopped coriander or parsley, to garnish
Method
Heat the oil in a large non-stick frying pan and cook the spring onions over a low heat for 4-5 minutes until soft, but not brown.
Add the prepared keema, potatoes and tomatoes; press down and continue to cook for 10 minutes without disturbing to achieve a crispy base.
Season if required, divide into four portions and top with a fried egg. Garnish with freshly chopped herbs and serve immediately.