Spring Roast Lamb Hash
Spring Roast Lamb Hash



  • 500g maris piper potatoes, cut into small chunks
  • 3 tbsp olive oil
  • 1 sliced onion
  • 200g roast lamb, shredded
  • 4 sliced spring onions
  • 150g spring greens, sliced
  • Lemon wedges and hot sauce, to serve
  • Boil the potatoes in salted water until tender. Meanwhile, heat the oil in a frying pan and fry the onion for 8 mins, until just golden. Once the potatoes are cooked, drain and steam dry.
  • Tip the potatoes into the frying pan and fry for 4 mins without stirring, then stir - scraping up the crispy bits from the pan. Add the lamb and repeat, leaving for 3 mins then stirring, until everything is piping hot. Add most of the greens and spring onions, fry for 3 mins, then scatter with the remaining spring onions and serve with lemon wedges and hot sauce.
20 mins
2 serving

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