In a small frying pan, sauté diced onion in 1 tablespoon margerine or butter until soft. Remove with a slotted spoon and place in a large mixing bowl.
Melt remaining 1 tablespoon margerine or butter in frying pan and sauté diced green pepper. Remove green pepper with slotted spoon and set aside in small bowl. Add pimiento to sautéed green pepper.
If you are using ground lamb, in large bowl with onion, mix ground lamb, pulverized bay leaf, seasoned pepper, thyme, ground marjoram, black pepper and salt. Form lamb mixture into 8-10 2-inch diameter patties. In large frying pan, cook lamb patties over medium heat until brown and firm. Remove patties and set aside on paper towels. If you are using sausage, slice the sausage and grill or fry until brown, and add the onion to the hash browns.
Drain frying pan of drippings; wipe clean with paper towel. In cleaned pan, fry hash browns with sautéed green peppers and pimientos. When hash browns are almost done, place patties or sausage on top of hash browns. Gently break eggs on top of lamb patties or sausage and hash browns, taking care not to break yokes. Cover and allow eggs to cook. For firm eggwhites and runny yokes, dot the egg whites with butter or margerine and place the uncovered pan under the broiler or salamander.
If you are adding grated cheese, sprinkle over entire mixture shortly before eggs are done and cover or replace under broiler or salamander until cheese is melted.
Serve from pan. Makes 4 servings.
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© 1998 Ronald Florence Last modified: Sat Nov 8 16:42:31 EST 1997