Black olive & minted lamb hash

Yield: 4 servings

Measure Ingredient
3 mediums Baking Potatoes; about 1 1/2 ibs, unpeeled
2 tablespoons Butter
2 tablespoons Olive oil
1 large Onion; finely chopped
2 Garlic cloves; minced
2 cups Lamb; cooked, diced
⅓ cup Black olives; chopped
1 small Red Bell Pepper; seeded & chopped
1 small Jalapeno pepper;seeded, Deveined & minced
2 tablespoons Mint, fresh; chopped -OR- Dried mint
2 tablespoons Soy sauce
¼ cup Beef broth Salt &freshly ground pepper
3 tablespoons Parmesan cheese; grated

"What follows is originally a Basque dish that obviously went through several changes by the time I came upon it in Kern County, California, where ripe black olives grow in profusion." Cook potatoes in boiling water until just tender, about 20 minutes.

Rinse under cold running water; drain. Peel the potatoes and cut into ½ inch cubes. Set aside. Heat the butter with the oil in a large heavy skillet over medium-low heat. Add the onion; cook 1 minute. Add the garlic; cook until golden, about 4 minutes longer. Push the onion to the edges and add the lamb to the centre of the skillet. Cook, tossing gently, until lightly browned, about 4 minutes. Add the potatoes to the skillet and mix well. Stir in the olives, peppers, mint and soy sauce. Cook over medium heat, stirring occiasionally , until the potatoes begin to brown, about 10 minutes. Sprinkle the mixture with the beef broth. Add salt and pepper to taste. Lightly press the hash down and cook, without stirring, 10 minutes. Preheat the broiler. Sprinkle the cheese over the hash mixture and place under the broiler until the top is crisp. SERVES: 4-6 SOURCE: _As American As Apple Pie_ by Phillip Stephen Schultz posted by Anne MacLellan mixture Submitted By ANNE MACLELLAN On 05-28-93 Submitted By BARRY WEINSTEIN On 08-24-95

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