Last year, in search of some variation when I had some ground lamb to use up, I came across a delicious recipe for a potato and onion hash (an Americanization of the French word for "chop"). It also proves to be well-suited when the chosen protein is country sausage instead. That's what I served up in the supper bowls on Friday night a week ago, to the delight of all comers.
Based on "Rosemary Garlic Ground Lamb and Potatoes," by Ashley Singh Thomas, founder of the food blog My Heart Beets.
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