Smoked Corned Lamb Hash
This Smoked Corned Lamb Hash is the ultimate comfort-food makeover for St. Patty's leftovers. Cubes of tender corned lamb are tossed with crispy diced potatoes, sautรฉed onions, and red bell peppers in a seasoned beef tallow base. The entire cast-iron skillet is finished on the pellet grill, infusing the hash with a deep wood-fired flavor while creating "barky" edges on the meat. Topped with Sharp Irish Cheddar and eggs nestled into custom wells, itโs cooked until the yolks are perfectly jammy, making for a rich, savory, and visually stunning breakfast-for-dinner centerpiece.
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Ingredients
The Toppers:
Instructions
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If using your own potatoes, par-boil them in water for about 5 minutes until just barely tender, then drain and pat bone-dry. If If fresh, pat them dry. If frozen, allow to thaw and pat them dry. (Any of these will ensure they crisp up rather than steaming in the skillet)
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Heat your 12" cast iron skillet on the stove over medium-high heat with the tallow. Toss in the onions and peppers, sautรฉing until softened (about 4 minutes). Stir in the garlic and the cubed corned lamb.
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Fold in the dried potatoes and the seasonings (pepper, paprika, thyme). Press the mixture down firmly into the skillet with a spatula to maximize surface contact.
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Place the skillet onto your pellet grill (Apple or Cherry wood works great here to complement the lamb). Let it ride at **375ยฐF** for 25โ30 minutes. Youโre looking for the edges of the lamb to get "barky" and the potatoes to turn golden brown.
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Use the back of a large spoon to create 5 or 6 small wells in the hash. Crack an egg into each well. Sprinkle the shredded cheese in the gaps between the eggs.
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Close the smoker lid and cook for another 8โ10 minutes, or until the egg whites are opaque but the yolks still have that "jiggle" for the yolk-break shot.
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Pull the skillet, hit it with the fresh herbs and a few dashes of hot sauce.
