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–+ servings

Welsh Lamb & Spring Vegetable Hash

This Lamb & Spring Vegetable Hash is a hearty yet fresh breakfast dish inspired by traditional Irish and Welsh farm cooking. Tender lamb is sautéed with vibrant spring vegetables like asparagus, peas, and new potatoes, creating a rustic and nourishing meal. Finished with fresh herbs and optionally topped with a fried egg, this dish makes excellent use of seasonal ingredients while bringing warmth and protein to the start of the day.
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A rustic cast-iron skillet filled with golden-brown lamb and spring vegetable hash, featuring tender chunks of lamb, crispy new potatoes, bright green asparagus, and peas. The dish is garnished with fresh herbs and topped with a perfectly fried egg, with a runny yolk cascading over the savory hash. A wooden spoon rests beside the skillet on a linen napkin, evoking a cozy, farmhouse-style breakfast setting.
Prep Time:15 minutes
Cook Time:19 minutes

Ingredients

  • 300 g lamb cooked and diced
  • 300 g new potatoes diced
  • 150 g asperagus 2cm chunks
  • 100 g peas
  • 1 shallot finely chopped
  • 2 cloves garlic minced
  • 30 mls olive oil divided
  • 1 tbsp butter
  • 4 large eggs
  • 1 tsp fresh dill chopped
  • 1 tsp fresh chives chopped
  • salt to taste
  • pepper to taste
  • 1 pinch ground nutmeg (optional)

Instructions

  • Heat half the olive oil in a large skillet over medium heat.
  • Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until golden and crisp.
  • Push the potatoes to the side of the skillet and add the butter.
  • Sauté the shallot and garlic for 1–2 minutes until fragrant.
  • Stir in the asparagus and peas, cooking for another 3–4 minutes until just tender.
  • Add the diced lamb, season with salt, pepper, and nutmeg (if using), and cook for 3–4 minutes, stirring occasionally.
  • In a separate pan, heat the remaining olive oil over medium heat and fry the eggs to your preferred doneness.
  • Stir the chopped dill and chives into the hash and remove from heat.
  • Serve the hash hot, topped with a fried egg on each plate.
  • Garnish with additional fresh herbs if desired.

Notes

  • Foraged Substitutes: If available, wild garlic (ramps) can be used in place of chives, adding a delicate yet complex onion-garlic flavour. Likewise, fiddleheads make an excellent seasonal swap for asparagus when foraged ethically and prepared properly (always blanch before sautéing). These swaps highlight the freshness of spring and connect the dish to the landscape.
  • Eggs & Seasonal Protein: In traditional agrarian diets, eggs were one of the first reliable sources of fresh protein in spring, long before livestock reached their peak butchering weight. They pair beautifully with lamb, balancing the dish with richness and a boost of nutrients.
  • Cooking Tip: If you prefer a crispier hash, let the potatoes and lamb develop a golden crust before stirring. This caramelization enhances flavor and texture, making the dish even more satisfying.

Nutrition

Calories: 520kcal
Servings: 4
Calories: 520kcal