by merrill
View
my 134 recipes »
Olive oil Ask a question about this ingredient
1 pound lamb merguez, casings removed Ask a question about this ingredient
1 medium yellow onion, finely diced Ask a question about this ingredient
2 large sweet potatoes, peeled and cut into 1/4-inch cubes Ask a question about this ingredient
Salt Ask a question about this ingredient
1 teaspoon finely chopped fresh rosemary Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Put a tablespoon of oil in a heavy pan (I used cast iron) and set over medium-high heat. When the oils starts to shimmer, add the merguez and break it up with a wooden spoon. Sauté, stirring occasionally, until the merguez is evenly browned, about 5 minutes.
Ask a question about this stepRemove the meat with a slotted spoon and set it aside in a bowl. Add enough oil to the pan so that you have about 3 tablespoons of fat. Add the onion and sweet potato to the pan, along with a pinch of salt. Fry the onions and potatoes, turning gently every once in a while but not too often (you don't want to break up the potatoes once they start to soften).
Ask a question about this stepOnce the onion and sweet potato are softened and richly caramelized -- 6 to 8 minutes -- add the rosemary and a few grinds of pepper, stir through gently and cook for another minute or two. Fold in the merguez, and cook for another minute or so to heat through. Serve immediately, topped with an egg or a dollop of sour cream or creme fraiche.
Ask a question about this stepDelicous and comforting! I made it last night and I think I will add this to my list of go-to recipes for quick and tasty meals. Thanks!
Delicious and fast. Perfect for a chilly afternoon. Eating it as I type! :)
Delicious. I used lamb brats from our csa and we topped it with homemade low fat Greek yogurt. Any sausage would do, but I liked the lamb/sweet potatoes combination.
2 questions: is lamb sausage essential or will others do? Would'nt a dollop of thick greek yogurt (the 0% fat kind) work well? Lush but not as heavy?
Sure, you can use another kind of sausage or ground meat. Nonfat Greek yogurt would be a fine substitute for those concerned about calories/fat, although creme fraiche or sour cream will taste better!
This sounds so good I will cheat with veg sausage -- a good spicy one.
I am SO making this as soon as I can find some good merguez. Fabulous! - S
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
This was my inspiration for tonight's dinner. I started the onions cooking while my sweet pots boiled till partly cooked. After they cooled a bit, I cut the sweet pots lengthwise into planks. I used the two-burner grill pan to grill the planks and 6 links (300g) of turkey merguez while the onion caramelized. When the pots were done, I cut the planks in half at the "waist". Then I cut the merguez links into three chunks each, 1.5-2" long, about the same as the half-planks of sweet potatoes (which were on the small side to start with). Tossed all these together with the onion and rosemary. It wasn't hash, I guess, since the bits were too big, but it was quite tasty anyhow. Thanks!