Serves: 4
Total Calories: 127

1 1/2 cups lamb leftover diced cooked
2 cups potatoes cubed boiled (about 3 potatoes)
1/2 cup onion minced, green onion, or leek
3 tablespoons parsley minced fresh
1/2 teaspoon rosemary dried, crushed
Salt and freshly ground pepper to taste
2 tablespoons butter margarine, or meat drippings
1 clove garlic minced
1 cup milk or 1/2 cup milk and 1/2 cup evaporated milk

Lightly toss lamb, potatoes, onion or leek, parsley, and rosemary toether. Sprinkle with salt and pepper to taste. Heat butter, margarine, or meat drippings in skillet add garlic and sauté for 2 minutes, stirring. Spread hash mixture in skillet and lightly brown bottom. Add milk and stir well. Cook, uncovered, over medium heat without stirring until bottom is crisp and milk has almost evaporated, 10 to 15 minutes.

Note: For best results use a skillet with a non-stick surface.

Nutritional Facts:

Serves: 4
Total Calories: 127
Calories from Fat: 61

More Recipes from the Never Say Leftovers Cookbook:
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Beef-Macaroni Loaf
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Cheese Omelet
Cheese-Topped Chicken
Chicken And Shrimp Gumbo
Chili Pork And Beans
Country Lamb Hash
Creamy Omelet
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Fish-Filled Crepes
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Ham And Cheese Quiche With Other Goodies
Ham And Mushroom Crepes
Ham And Tomato Pie
Ham or Bacon Omelet
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Hot Egg Salad Crepes
Italian-Style Beef With Spaghetti
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Lamb Turnovers
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Onion Tart With Rich Pastry
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Pirog Of Beef
Pork And Rice Casserole
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