Morning-After-Thanksgiving Lamb Hash

• From: American Lamb Board

Ingredients

• 1 3/4 cup uncooked bulgur

• 1 Tbs olive oil

• 1 med onion, finely chopped

• 2 cloves garlic, finely chopped

• 1 lb ground lamb

• 1 Tbs ground cumin

• 3 cups chopped fresh spinach leaves

• 1/4 cup chopped cilantro or Italian parsley leaves

• 3 Tbs toasted pine nuts

• 2 tsp salt

• 1 tsp ground pepper

• 4 eggs, beaten

• 1/2 cup feta cheese crumbles

• 16 eggs, poached

You will love this morning after treat which will be a welcome relief from the taste of turkey.

Directions

• In medium pan with cover, bring 1 3/4 cups water to a boil.
• Stir bulgur into water, cover.
• Let stand for 20 to 30 minutes until liquid is absorbed.
• In large skillet, heat oil over medium-high heat.
• Add onion and garlic; sauté for 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.
• Stir in onion mixture cumin, spinach, cilantro or parsley, pine nuts, salt, and pepper.
• Cook, stirring for 5 minutes.
• Add eggs and cook, stirring 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.