Braised Lamb and Root Vegetable Hash

We’re making Braised Lamb & Root Vegetable Hash, Poached Eggs and Béarnaise Sauce with Chef Nick Rabar of Avenue N. This meal is perfect for an Easter brunch.

Ingredients:
1ea. Idaho Potato, Small Dice
1ea. Sweet Potato, Small Dice
1ea. Turnip, Small Dice
1ea. Rutabaga, Small Dice
1ea. Vidalia Onion, Small Dice
8oz. Braised Lamb, Pulled, Course Chopped
1/8 bunch Chives, Sliced Very Fine
1oz. Olive Oil
1/8 stick Unsalted Butter
2ea. Eggs
2ea. Egg Yolks
½ ea. Stick Butter, Clarified
2ea. Tarragon Sprigs, No stem, Minced
1ea. Dill Sprig, No stem, Minced
¼ teaspoon Tarragon Vinegar
As needed Kosher Salt

Method:
In a double boiler over low medium heat, whisk eggs to warm. Once warm, slowly add the clarified butter until it fully emulsifies. Add chopped herbs, a pinch of salt, and vinegar. Reserve.

In a large sauté pan over medium high heat sauté potato, sweet potato, turnip, rutabaga and onion in olive oil and lightly caramelize. Fold in whole butter to finish.

In a 4qt. stock pot ¾ full of water, bring water to simmer, about 180 degrees. Stirring slowly, drop egg into water and allow to cook for 4 minutes to reach and over easy temperature.

On a large white plate, add hash, then top with egg, then top with béarnaise.

More information: http://www.avenuenamericankitchen.com/index.php

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