Keema Hash

Name: Keema Hash
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: British
Ingredients: 375g prepared lamb keema (see lamb keema recipe link); 1 tablespoon rapeseed or sunflower oil; 2-3 spring onions, finely chopped; 450g cooked potatoes of your choice (can be roasted, boiled, with skin on) roughly chopped; 2 medium tomatoes, roughly chopped, optional; 4 eggs; 2 tablespoons freshly chopped coriander or parsley, to garnish

Try this recipe using our prepared Keema lamb base for a flavoursome hash with cooked roast potatoes, onions, tomatoes and herbs. Great as a supper or brunch dish topped with a fried egg.

prep time
10 mins

cook time
20 minutes

serves
4 people

Energy
321kcal
Fat
18.2g
Saturates
5.2g
Carbs
20.7g
Sugars
4.7g
Fibre
3.8g
Protein
16.6g
Salt
0.4g

Ingredients

375g prepared lamb keema (see lamb keema recipe link)
1 tablespoon rapeseed or sunflower oil
2-3 spring onions, finely chopped
450g cooked potatoes of your choice (can be roasted, boiled, with skin on) roughly chopped
2 medium tomatoes, roughly chopped, optional
4 eggs
2 tablespoons freshly chopped coriander or parsley, to garnish

Method

Heat the oil in a large non-stick frying pan and cook the spring onions over a low heat for 4-5 minutes until soft, but not brown.
Add the prepared keema, potatoes and tomatoes; press down and continue to cook for 10 minutes without disturbing to achieve a crispy base.
Season if required, divide into four portions and top with a fried egg. Garnish with freshly chopped herbs and serve immediately.