Recipe --Breakfast Lamb and Hashbrowns

February 15, 2004

1/2 cup diced onion
2 Tablespoons margarine or butter
1/4 cup diced green pepper
1/8 cup sliced pimiento
1 lb. ground American lamb
1 bay leaf, pulverized
1 teaspoon seasoned pepper
1/4 teaspoon thyme
1/8 teaspoon ground marjoram
1/2 teaspoon black pepper
3/4 teaspoon salt
1 lb. bag frozen hash browns
4 to 6 eggs
1/2 cup grated cheddar cheese

In small frying pan, saut? diced onion in 1 Tablespoon margarine or butter until soft.
Remove with slotted spoon and place in large mixing bowl.
Melt remaining 1 Tablespoon margarine or butter in frying pan and saut? diced green pepper.
Remove green peppers with slotted spoon and set aside in small bowl.
Add pimiento to saut?ed green pepper.
In large bowl with onion, mix ground lamb, pulverized bay leaf, seasoned pepper, thyme, ground marjoram, black pepper and salt.
Form lamb mixture into 8 to 10 2-inch diameter patties.
In large frying pan, cook lamb patties over medium heat until brown and firm.
Remove patties and set aside on paper towels.
Drain frying pan of drippings; wipe clean with paper towel.
In cleaned pan, fry frozen hash browns with saut?ed green peppers and pimientos following manufacturer?s directions.
When hash browns are almost done, place patties on top of hash browns.
Gently break eggs on top of lamb patties and hash browns, taking care not to break yokes.
Cover and allow eggs to cook.
When eggs are almost done, sprinkle grated cheese over entire mixture; cover again until cheese is melted.
Serve directly from frying pan.

Makes 4 Servings

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