Lamb Hash

Tuesday December 16
It's a shame that the Black & Decker food processor we bought at Canadian Tire didn't work out - the possible liquid level was laughably low, so we sent it back. But that meant we couldn't make hash with the processor, so we brought the remains of last Wednesday's lamb leg back to process in Cincinnati. So simple: chop onions and fry in oil; process potatoes (Kennebecks, and again, we brought them back with us) and fry in the same pan; throw in some old veal-stock cubes from the freezer, and let it simmer under cover until the potatoes are tender. When all is edible, add processed lamb and chopped fresh thyme and parsley from the garden, and IMMEDIATELY toss about and brown under the broiler until it's as crusty as you like it.
A classic, served with ketchup if you like that sort of thing; which Holt does.