Crispy Lamb Hash Skillet With Potatoes and Runny Egg

Why You’ll Love This Recipe

• Crispy-meets-tender texture: Golden potatoes and seared lamb get crunchy edges while staying juicy inside.
• One-skillet comfort food: The whole meal comes together in a single pan, with minimal cleanup.
• Perfect use for leftover lamb: A smart, delicious way to turn yesterday’s roast into today’s showstopper.
• The runny egg makes the sauce: The yolk coats every bite like a rich, silky gravy.

Grocery List

• Produce: Yukon Gold potatoes (1 1/2 lb), yellow onion (1), red bell pepper (1), green bell pepper (1), garlic (3 cloves), fresh rosemary (optional), fresh parsley (small bunch)
• Dairy: Unsalted butter, large eggs (4)
• Pantry: Olive oil, kosher salt, black pepper, smoked paprika, ground cumin, Worcestershire sauce

Full Ingredients

For the Lamb Hash

• Yukon Gold potatoes: 1 1/2 lb (680 g), diced into 1/2-inch cubes
• Kosher salt: 2 tsp, divided (plus more to taste)
• Olive oil: 2 tbsp, divided
• Unsalted butter: 2 tbsp, divided
• Cooked lamb: 1 lb (450 g), diced into 1/2-inch cubes (leftover roast lamb leg, shoulder, or chops work well)
• Yellow onion: 1 medium (about 8 oz / 225 g), diced
• Red bell pepper: 1 medium, diced
• Green bell pepper: 1 medium, diced
• Garlic: 3 cloves, minced
• Smoked paprika: 1 tsp
• Ground cumin: 1 tsp
• Fresh rosemary: 1 tsp, finely chopped (or 1/2 tsp dried rosemary)
• Black pepper: 1/2 tsp
• Worcestershire sauce: 2 tbsp

For the Fried Eggs & Finishing

• Large eggs: 4
• Fresh parsley: 2 tbsp, chopped
• Optional to serve: hot sauce, lemon wedges, flaky salt

Step-by-Step Instructions

Step 1: Parboil the potatoes for a head start

Fill a medium saucepan with water and add 1 tsp kosher salt. Add the diced potatoes, set over high heat, and bring to a boil. Once boiling, reduce to a steady simmer and cook for 6 minutes.

Drain the potatoes in a colander, then let them sit for 2 minutes so excess moisture steams off. (Dry potatoes = crispier hash.)

Step 2: Preheat the skillet and crisp the potatoes

Set a 12-inch cast-iron skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and 1 tbsp butter. When the butter is melted and sizzling, add the potatoes in an even layer.

Press them down gently, then let them cook mostly undisturbed until deeply golden on the bottom, about 6–7 minutes. Flip and continue cooking, stirring only occasionally, until browned and crisp in multiple spots, about 6–8 minutes more (total 12–15 minutes).

Step 3: Add onions and peppers until sweet and browned

Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook over medium-high, stirring occasionally, until the vegetables soften and pick up browned edges, about 6–8 minutes. If the pan looks dry, you can add a small splash of water (1–2 tbsp) to help loosen browned bits.

Step 4: Bloom the garlic and spices

Stir in the minced garlic, smoked paprika, ground cumin, rosemary, and black pepper. Cook, stirring constantly, for 30 seconds, just until fragrant. This quick step wakes up the spices without burning the garlic.

Step 5: Add lamb and sear until hot and crisp at the edges

Add the diced cooked lamb and drizzle in the Worcestershire sauce. Sprinkle with the remaining 1 tsp kosher salt. Stir to combine, then spread everything into an even layer.

Let the hash cook undisturbed for 2–3 minutes to develop a crust, then stir and press it back into the pan. Continue cooking until the lamb is hot and the mixture has plenty of crispy bits, about 4–6 minutes total. For food safety, aim for the lamb and hash to reach at least 165°F (74°C) in the center.

Step 6: Fry the eggs right in the skillet

Use a spatula to push the hash into a ring around the outer edge of the pan, creating 4 open spaces in the middle (or two larger spaces if that’s easier). Add the remaining 1 tbsp olive oil and 1 tbsp butter to the open spaces.

Crack in the 4 eggs. Reduce heat to medium and cook until the whites are set but the yolks are still runny, about 2–3 minutes. If you want the tops set a bit more without flipping, cover the skillet for 30–60 seconds.

Step 7: Finish, garnish, and serve

Turn off the heat. Sprinkle the hash with chopped parsley. Taste and add more salt and pepper if needed. Serve immediately with one runny egg on top of each portion, letting the yolk act as a rich sauce.

Pro Tips

• Dry potatoes crisp better: After draining, give them a couple minutes to steam-dry before they hit the hot pan.
• Resist stirring: For real browning, press the hash into a layer and let it sit for a few minutes at a time.
• Use a wide skillet: A 12-inch skillet prevents steaming and helps everything sear instead of getting soft.
• Don’t overcook the lamb: Since it’s already cooked, you’re mostly reheating and crisping the edges (aim for 165°F).
• Control egg doneness with a lid: A brief cover sets the whites faster while keeping yolks runny.

Variations

• Mediterranean twist: Swap rosemary for oregano, add 1/2 tsp ground coriander, and finish with crumbled feta and a squeeze of lemon.
• Spicy harissa hash: Add 1 tbsp harissa (or 1–2 tsp chili crisp) when you add the lamb, and top with chopped cilantro instead of parsley.
• Sweet potato option: Replace Yukon Golds with 1 1/2 lb peeled sweet potatoes; parboil for 5 minutes (they soften faster).

Storage & Make-Ahead

For best results, store the hash without the eggs. Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat with 1–2 tsp oil, pressing into a layer so it crisps again, about 6–8 minutes. Fry fresh eggs right before serving. You can also parboil and dice the potatoes up to 24 hours ahead; refrigerate them uncovered or lightly covered so they stay dry.

Nutrition (per serving)

Approximate, based on 4 servings: 620 calories; 32 g protein; 45 g carbohydrates; 34 g fat; 6 g fiber; 780 mg sodium.