Keema Hash Keema Hash

Keema Hash

Try this recipe using our prepared Keema lamb base for a flavoursome hash with cooked roast potatoes, onions, tomatoes and herbs.  Great as a supper or brunch dish topped with a fried egg.

prep time
10 mins

cook time
20 minutes

4 people


  • 375g prepared lamb keema (see lamb keema recipe link)
  • 1 tablespoon rapeseed or sunflower oil
  • 2-3 spring onions, finely chopped
  • 450g cooked potatoes of your choice (can be roasted, boiled, with skin on) roughly chopped
  • 2 medium tomatoes, roughly chopped, optional
  • 4 eggs
  • 2 tablespoons freshly chopped coriander or parsley, to garnish


1. Heat the oil in a large non-stick frying pan and cook the spring onions over a low heat for 4-5 minutes until soft, but not brown.

2. Add the prepared keema, potatoes and tomatoes; press down and continue to cook for 10 minutes without disturbing to achieve a crispy base.

3. Season if required, divide into four portions and top with a fried egg. Garnish with freshly chopped herbs and serve immediately.

Additional Recipe Information:

For Easy Lamb Keema recipe, click here.