Lamb and potato hash recipe

Name: Lamb and potato hash
Yield: Serves 2
Ingredients: 500g floury potatoes, peeled and chopped into small chunks; 3 tbsp olive oil; 1 onion, finely sliced; 200g leftover lamb, in larger shreds; 4 spring onions, finely sliced; 150g sliced spring greens; lemon wedges and chilli sauce, to serve

Created by The Tesco Recipes team

Wondering what to do with that leftover Easter lamb? This potato hash is just the ticket. Crispy lamb and potatoes are fried with spring onions, then topped with a squeeze of lemon and lashings of hot sauce.

See method

Serves 2
Takes 30 mins
693 calories / serving

Shop your ingredients

Tesco All Rounder Potatoes 2Kg
Aldi Price Match
500g floury potatoes, peeled and chopped into small chunks
£1.32
£0.66/kg
Tesco Olive Oil 250Ml
3 tbsp olive oil
£3.10
£12.40/litre
Tesco Brown Onions 3 Pack
This product's currently out of stock
1 onion, finely sliced
Tesco Lamb Whole Leg Joint
200g leftover lamb, in larger shreds
£26.72
£16.70/kg
Tesco Bunched Spring Onions 100G
49p Clubcard Price
(£4.90/kg)
Offer valid for delivery from 08/09/2026 until 05/10/2026
4 spring onions, finely sliced
£0.69
£6.90/kg
Tesco Soffritto Mix 1kg
150g sliced spring greens
£2.15
£2.15/kg
Tesco Lemons Each
lemon wedges and chilli sauce, to serve
£0.37
£0.37/each

Method

Boil the potatoes in plenty of salted water for 15-20 minutes, or until tender when pierced with a knife.
Meanwhile, heat the oil in a large frying pan and fry the onion over a medium-high heat for 8-10 minutes, stirring often and allowing them to colour. Once the potatoes are cooked, drain them and leave to steam in the colander for a couple of minutes.
Tip the potatoes into the frying pan and fry for 3-4 minutes without moving, then stir the hash, scraping up the crispy bits from the bottom. Add the lamb and repeat the process of leaving the food, then stirring and scraping for 4-5 minutes. Add most of the spring onions and the spring greens, and fry for 2-3 minutes more, until the spring greens have wilted and softened.
Once everything is soft and piping hot, season well, scatter with the remaining spring onions and serve with lemon wedges for squeezing over and hot sauce to drizzle.
: You could also make this hash with leftover roast potatoes – just skip step one.