Friday, April 19, 2013

Breakfast Lamb Casserole

½ cup sliced onion
2 tablespoons margarine or butter
¼ cup diced green pepper
1/8 cup sliced pimiento
1 pound ground lamb 
1 bay leaf, pulverized
1 teaspoon seasoned pepper
¼ teaspoon thyme
pinch ground marjoram
½ teaspoon black pepper
¾ teaspoon salt
1 pound fresh or frozen hash browns
4-6 eggs
½ cup grated Cheddar cheese

In a small frying pan, sauté diced onion in 1 tablespoon margerine or butter until soft. Remove with a slotted spoon and place in a large mixing bowl.

Melt remaining 1 tablespoon margarine or butter in frying pan and sauté diced green pepper. Remove green pepper with slotted spoon and set aside in small bowl. Add pimiento to sautéed green pepper.

Mix ground lamb, pulverized bay leaf, seasoned pepper, thyme, ground marjoram, black pepper and salt. Form lamb mixture into 8-10 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 hash browns with sautéed green peppers and pimientos. 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. For firm egg whites and runny yokes, dot the egg whites with butter or margarine and place the uncovered pan under the broiler. Add grated cheese, sprinkle over entire mixture shortly before eggs are done and cover or replace under broiler until cheese is melted.

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