Brussels Sprouts, Ground Lamb, and Ube Hash

Brussels Sprouts, Ube, and Ground Lamb Hash is a culinary masterpiece, a fusion of flavors and textures that tantalizes the palate and comforts the soul. This dish is an innovative combination of earthy Brussels sprouts, sweet and nutty ube (purple yam), and rich, savory ground lamb, creating a harmony of tastes that is both unique and deeply satisfying.

Originating from a blend of culinary traditions, this hash represents a fusion of global flavors. The use of Brussels sprouts brings a touch of European influence, appreciated for their earthy, slightly bitter taste and their crisp, leafy texture when cooked to perfection. These miniature cabbages have long been a staple in Western cooking, valued for their nutritional richness and versatility. When roasted or sautéed, they develop a delightful caramelization that enhances their inherent flavors.

Ube, the striking purple yam native to the Philippines, adds an exotic flair to the dish. This vibrant tuber is celebrated in various cuisines for its sweet, vanilla-like flavor and creamy texture. In this hash, the ube is cubed and sautéed until it achieves a delicate crispness on the outside, while its inside remains lusciously smooth. Its rich purple hue not only adds visual appeal to the dish but also speaks of its nutritional value, being high in vitamins, fiber, and antioxidants.

The ground lamb is the cornerstone of this dish, offering a depth of flavor that is both bold and comforting. Lamb, a meat cherished in various cuisines for its tenderness and distinctive taste, brings a richness to the hash that balances the sweetness of the ube and the earthiness of the Brussels sprouts. When browned in a skillet, the lamb releases its succulent juices, infusing the entire dish with its savory essence.

The harmonious blend of these primary ingredients is further enhanced by the addition of aromatic herbs like rosemary and thyme. These herbs infuse the hash with fragrant, woody notes that complement the lamb wonderfully, while a touch of garlic adds a subtle pungency that elevates the overall flavor profile. The dish can be finished with a drizzle of balsamic vinegar, which introduces a tangy sweetness, adding yet another layer of complexity to this already intricate dish.

Texture plays a pivotal role in the enjoyment of this hash. The Brussels sprouts offer a slight crunch, a pleasant contrast to the tender, crumbly ground lamb and the soft, yielding ube. Each bite offers a different combination of textures, making the eating experience all the more enjoyable.

Nutritionally, this dish is a powerhouse. Brussels sprouts are a great source of vitamins C and K, fiber, and antioxidants. Ube is not just a feast for the eyes with its deep purple color but is also rich in healthful compounds. Ground lamb, being a good source of protein, iron, and B vitamins, rounds out the nutritional profile of the dish, making it not just tasty but also nourishing.

Brussels Sprouts, Ube, and Ground Lamb Hash is versatile and can be served as a hearty breakfast, a fulfilling brunch, or even as a comforting dinner. It pairs well with a variety of sides – from a simple green salad to crusty bread – and can be enjoyed with a glass of robust red wine, which complements the richness of the lamb beautifully.

In essence, this hash is more than just a meal; it’s a celebration of flavors and textures, a testament to the beauty of combining diverse ingredients to create something truly extraordinary. It is a dish that offers comfort and satisfaction, making it perfect for any occasion, whether a casual family dinner or a special gathering.

Beverage pairing suggestions:

• Zinfandel: A full-bodied Zinfandel with its bold fruit flavors and a hint of spice can stand up to the richness of the ground lamb and the earthy depth of the Brussels sprouts. The berry notes in the wine will complement the sweetness of the ube, while its peppery undertones can enhance the herbal elements in the dish.
• Amber Ale: The caramel notes in an amber ale can mirror the caramelization of the Brussels sprouts, while the maltiness of the beer is a great match for the nutty flavors of the ube and the savoriness of the lamb. The moderate hops in amber ale provide a nice balance without overpowering the dish.
• Hard Apple Cider: For a non-wine, non-beer option, a hard apple cider can be delightful. Its crisp and fruity nature cuts through the richness of the dish, while its slight sweetness complements the ube. The effervescence of the cider will also provide a refreshing palate cleanser between bites.

Brussels Sprouts, Ground Lamb, and Ube Hash

5 from 1 vote

Recipe by Kyle Taylor Course: EditorialCuisine: New AmericanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Brussels Sprouts, Ube, and Ground Lamb Hash is a vibrant and hearty fusion of flavors, combining caramelized Brussels sprouts, sweet and creamy ube, and richly seasoned ground lamb, all brought together in a skillet for a comforting and visually stunning meal.

Ingredients

• 1 pound 1 ground lamb

• 4 cups 4 Brussels sprouts, thinly shaved

• 2 medium 2 ube, peeled and diced

• 1 large 1 onion, diced

• 3 cloves of 3 garlic, minced

• 1 teaspoon 1 thyme, freshly chopped

• 1 teaspoon 1 rosemary, freshly chopped

• 1 teaspoon 1 cumin

• 1 teaspoon 1 coriander

• 1 teaspoon 1 paprika

• 3 tablespoons 3 extra virgin olive oil

• 1 cup 1 crumbled goat cheese

• to taste, salt and ground black pepper

Directions

• Parboil the Ube:
  Boil the diced ube in salted water until just tender, about 5-7 minutes. Drain and set aside.
• Prepare the Lamb:
  Pat the lamb cubes dry and season with salt, pepper, and half of the chopped herbs.
• Cook the Ground Lamb:
  Heat your cast iron skillet over medium-high heat. Add a splash of extra virgin olive oil. Add the ground lamb, breaking it up with a spatula. Cook until browned and crumbled, about 5-7 minutes.
  Season with salt, ground black pepper, cumin, coriander, and paprika. Once cooked, remove the lamb from the skillet and set aside.
• Sauté the Brussels Sprouts:
  In the same skillet, add a bit more extra virgin live oil if needed. Add the Brussels sprouts and cook until they begin to caramelize and become tender, stirring occasionally, about 10 minutes.
• Add Onion, Garlic, and Ube:
  Add the onion and garlic to the skillet. Continue cooking until the garlic becomes fragrant and the onions tender, 3-5 minutes.
• Combine Everything:
  Return the cooked ground lamb to the skillet. Stir in the freshly chopped rosemary and thyme. Adjust the seasoning with salt and pepper. Cook for a few more minutes, allowing all the flavors to meld together.
• Serve:
  Remove from heat and garnish with leftover chopped herbs. Serve the hash hot, directly from the skillet.