Breakfast woes be gone.
Breakfast is one of the meals I’ve been struggling with lately. A cup of coffee is just enough to turbocharge me to lunch without collapsing, but that charge has a very strict time limit. If I can’t get to lunch by 12:15pm, it’s the people around me that will suffer the consequences of my (h)anger. The timer on this charge is sped up on days when I run before work and my morning is a blur of showering and chasing the shuttle to the office and did I remember my badge and was the dishwasher turned on and I wonder if I changed the water in the vases. In any case, there’s barely time to make sure all my shirt buttons are buttoned, let alone spend time behind the stove.
In addition to a lack of time, I’m also not inspired to cook breakfast during the week. Weekends, however, are a different story. Father Time on my side, I can adorn my breakfast table with the garnishes she deserves. Here we have warm lamb, sweet potatoes and cherry tomatoes topped with feta and garlicky green sauce with a side of rustic bread and arugula. What more could your brunch table want?
Warm Spiced Lamb Sweet Potato Hash
For the lamb sweet potato hash:
- 1 lb ground lamb
- 3 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ½ tsp dried oregano
- ¼ tsp salt
- 2 cups chopped sweet potato, you want bite sized pieces
- 100g cherry tomatoes
For the green sauce:
- 1 avocado
- ½ cup olive oil
- ½ cup Italian parsley
- 3 garlic cloves
- Juice of 1 lemon
For the table:
- Sliced bread
- Crumbled feta
- Poached eggs (I’d say 1 per person but don’t let me limit you)
- Add the ground lamb, olive oil and spices to a large bowl and use a fork to mash together. Let sit for at least 15 minutes whilst you prepare the sweet potatoes and hash.
- Coat the bottom of a large saucepan with olive oil and fry the sweet potatoes on medium-high heat until browned on all sides, about 7 minutes. Remove the sweet potatoes from the pan. Drizzle another tablespoon of olive oil into the pot before adding the spiced lamb to the same pot on medium-high heat and cook until browned all the way through, about 5 minutes.
- Once cooked, push the lamb to one side of the saucepan and throw the cherry tomatoes into the free space. Cook until the tomatoes are just blistering, about 2 minutes. Reduce the heat to medium-low, add the sweet potatoes back to the pot and mix until everything is combined. Cook for another couple of minutes to ensure everything is warmed through before serving.
- Blend the green sauce ingredients on high speed until you have a chunky sauce. Drizzle in more olive oil as needed if you’d like a thinner consistency.
- Assemble the table! Add the spiced lamb hash to a plate, top with a poached egg and drizzle over the green sauce. Crumble feta over as desired and serve with warm bread. Enjoy!