Delicata Squash & Lamb Hash

Kirstin, It's Not You, It's Brie

It wasn’t until I was recently invited over to a friend house to help her consume the remains of a smoked chicken in a hash that I thought much of the dish. After tasting her sultry, balanced, smoky, sweet blend of meat, potatoes and veggies, any preconceptions I had of hash being a boring leftover hodgepodge were blown away.

To replicate that smoky, earthy flavor the chicken lent the hash, I use smoked paprika (easily found in most gourmet shops or online) and fresh sage. A naturally rich dish, hashes are blessed with plenty of lushness from the meat they’re cooked with – in this case, ground lamb – and an added fat to keep the dishes’ starch from sticking to the pan – in this case, sweet butter. I like to cook mine in a cast-iron pan, bring the pan to the table, and serve with a side salad.

Delicata Squash & Lamb Hash
By Kirstin
Serves 4


3 tablespoons salted butter
3/4 pound ground lamb
¾ teaspoon salt
freshly ground pepper
½ yellow onion, diced
2 ribs celery, diced
1 medium carrot, diced
pinch ground nutmeg
2 cloves garlic, chopped
12-ounce delicate squash, peeled and diced
7 ounces unpeeled sweet white potato, diced
1 ½ tablespoon chopped fresh sage
3/4 teaspoon smoked paprika
5 ounces Feta


Bring a medium sized cast-iron pan to medium-high heat. Melt 1 tablespoon butter and add the ground lamb to the pan. Add ¼ teaspoon of the salt and some freshly ground pepper. Cook for 5 minutes. Lower heat to medium and add the onion, celery, carrot and nutmeg. Cook for 5-7 minutes, or until the onions start to turn translucent. Add the garlic, squash and potato, and the last of the butter and salt, and cook for 10 more minutes, stirring occasionally. Stir in the sage, cover pan, and lower heat to medium-low. Cook for 25-35 minutes, stirring 4-6 times while cooking. The hash is done cooking once the vegetables are tender and moist and the flavors had combined. Once finished, stir in the paprika, top with Feta, and serve.

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