Holiday Brunch Lamb Hash

Total Time: 30 to 60 minutes
Lamb Cuts: Ground Lamb
Servings: 8
Cook Time: 20

1-3/4 cups uncooked bulgur
1-3/4 cups boiling water
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 pound ground American Lamb
1 tablespoon ground cumin
3 cups chopped fresh spinach
1/4 cup chopped cilantro or Italian parsley leaves
3 tablespoons toasted pine nuts
2 teaspoons salt
1 teaspoon black pepper
4 eggs, whisked
1/2 cup Feta cheese, crumbled (preferably French)
16 eggs poached

In medium pan combine bulgur and water. Let stand for 20 to 30 minutes
until
liquid is absorbed. In large skillet, heat oil over medium-high heat. Add
onion and garlic; saute?or 6 to 7 minutes until just beginning to brown.
Remove from pan, set aside. Add lamb, crumble and cook until no longer
pink.
Drain well. Mix in cumin, spinach, cilantro or parsley, nuts, salt and
pepper. Cook stirring for 5 minutes. Stir in eggs and cook until they are
mixed in. Blend in feta cheese.

To Serve: Place portion of hash on plate and top with two poached eggs.
Serve with fresh fruit and pumpkin bread.


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