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Smoked Corned Lamb Hash

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Difficulty: Intermediate
Servings: 6
Best Season: Winter, Spring
Description

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, sautéed 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, it’s cooked until the yolks are perfectly jammy, making for a rich, savory, and visually stunning breakfast-for-dinner centerpiece.

Ingredients
  • 1.5 to 2 lbs. leftover Corned Lamb (thawed and cubed into ½" chunks)
  • 40 oz fresh or frozen diced potatoes (or roughly 4 large Russet potatoes peeled and diced into ½" cubes)
  • 1 large yellow onion, diced 1/4"
  • 1 red bell pepper, diced 1/4"
  • 3 cloves garlic, minced
  • 3 Tbsp beef tallow (or butter)
  • 1 tsp coarse black pepper
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • (**Note:** Skip the salt; the lamb and cheese provide plenty)
    • The Toppers:
  • 5 –6 large eggs
  • 1 cup shredded Sharp Irish Cheddar
  • Fresh parsley and chives for garnish
  • Your favorite vinegar-based hot sauce
Instructions
  1. 1
    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)
  2. 2
    Heat your 12" cast iron skillet on the stove over medium-high heat with the tallow. Toss in the onions and peppers, sautéing until softened (about 4 minutes). Stir in the garlic and the cubed corned lamb.
  3. 3
    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.
  4. 4
    Place the skillet onto your pellet grill (Apple or Cherry wood works great here to complement the lamb). Let it ride at **375°F** for 25–30 minutes. You’re looking for the edges of the lamb to get "barky" and the potatoes to turn golden brown.
  5. 5
    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.
  6. 6
    Close the smoker lid and cook for another 8–10 minutes, or until the egg whites are opaque but the yolks still have that "jiggle" for the yolk-break shot.
  7. 7
    Pull the skillet, hit it with the fresh herbs and a few dashes of hot sauce.
Read it online: https://brinnerbites.com/recipe/smoked-corned-lamb-hash/