Sweet Potato And Lamb Hash Recipe

By Marcus Samuelsson |

Thanks to New York Daily News for featuring my Sweet Potato & Lamb Hash last weekend. With Easter coming up this Sunday, you might still be in need of a great recipe that will impress all your guests.

A star of Red Rooster‘s spring brunch menu, this is a delicious, hearty dish that won’t break the bank.

The recipe is based on Pyttipanna, a traditional Swedish dish made from leftovers. So if you have a few sweet potatoes here and a small garlic clove there, you’re already on your way to a tasty spring meal.

And! If you’re making lamb this weekend, save the extras for this delicious recipe and you’ll can make a quick weeknight dinner for one.

For the rest of the article, check out the Daily News website.

Prep Details

Servings: 1


2 oz diced Yukon Gold potatoes(1/2-inch dice)

2 oz diced sweet potato(1/2-inch dice)

1 tbsp butter

1 tbsp extra virgin olive oil

4 oz diced leg of lamb(1/2-inch dice)

1 tbsp chopped shallots

1/2 garlic clove, minced

6 rosemary leaves, minced

1 tbsp diced cooked red beets

Salt and white pepper, to taste

1 tsp chopped tarragon

2 tbsp Bearnaise sauce


1. Saute potatoes in butter until they become tender, about 5-8 minutes. Remove from pan and set aside.

2. Place same pan over high heat then add olive oil and lamb. Saute until lamb is golden brown, about 2-3 minutes. Add shallots, garlic and rosemary. Saute for an additional 30 seconds then add potatoes and beets.

3. Season with salt and pepper. Plate the hash, then top with chopped tarragon and drizzle with Bearnaise sauce.