Eskişehir Çiğ Börek Hash

Instructions

1. 1

   Peel and dice the potatoes into 1cm cubes. Rinse under cold water and drain thoroughly.

   ~10 min
2. 2

   Finely chop the yellow onion and mince the garlic cloves.

   ~5 min
3. 3

   In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the diced potatoes and cook, stirring occasionally, until golden brown and tender, about 15-20 minutes. Remove from the skillet and set aside.

   ~20 min
4. 4

   Add the remaining 2 tablespoons of oil to the same skillet over medium heat. Add the chopped onion and sauté until softened and lightly caramelized, about 8-10 minutes.

   ~10 min
5. 5

   Add the minced garlic and cook for 1 minute until fragrant. Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain any excess fat.

   ~10 min
6. 6

   Stir in the tomato paste, ground cumin, red pepper flakes, salt, and black pepper. Cook for another 2 minutes, stirring well to combine.

   ~2 min
7. 7

   Return the cooked potatoes to the skillet with the lamb mixture. Stir gently to combine and heat through for about 3-5 minutes.

   ~5 min
8. 8

   Serve the Eskişehir Çiğ Börek Hash hot, garnished with fresh chopped parsley. Optionally, serve with a side of plain yogurt or ayran.