This past summer, with some ground lamb on hand and a hankering to try something new, it led me to make a marvelous meat-potato-onion-herb hash. A few weeks later, I tried the same approach but this time with some breakfast sausage. Last Thursday evening, I brought out this recipe another time, with good hot country sausage, but upped the final result with a delicious fried egg sitting on top. It proved a satisfying endeavor.
Based on "Rosemary Garlic Ground Lamb and Potatoes," by Ashley Singh Thomas, founder of the food blog My Heart Beets.
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