Keema Hash Keema Hash

Keema Hash

Try this recipe using our prepared lamb 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
15 minutes

4 people


  • 375g/12oz prepared lamb keema (see Easy Lamb Keema recipe)
  • 15ml/1tbsp rapeseed or vegetable oil
  • 2-3 spring onions, finely chopped
  • 450g/1lb cooked potatoes of your choice (can be roasted, boiled, with skin on) roughly chopped
  • 2 medium tomatoes, roughly chopped, optional
  • Salt and freshly milled black pepper
  • 4 eggs
  • 30ml/2tbsp 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.