Lamb Hash

Thursday August 20

This is great to use up the slightly-browner ends of roast leg of lamb. We've done this with just turnips before, but this time we used both potatoes and turnips, and a healthy dose of fresh chopped parsley. All were diced by hand rather than processed, as last Saturday's lamb actually didn't have any less-than-perfect bits, and we wanted to preserve its rareness and texture. And we actually had some lamb broth from its bones too.
Though manually-diced hash doesn't stick together and brown like the processed kind, this is the apotheosis of lamb hash. Holt didn't even put any ketchup on it, which is the ultimate hash accolade.