By Chef Allison Stevens MS, RD, LD
This recipe originally appears here>>
Today, I am sharing a spice blend and breakfast hash recipe that was inspired by my new Namibian cookbook. The flavors used in the blend draw heavily from Morocco, and will conjure up scenes of Bogie and Bacall in Casablanca. For me, these flavors will always remind me of the magical honeymoon Brook and I shared in Africa.
You are going to love the versatility of this rich, earthy, smoky, touch-of-sweetness spice blend. Try using it as:
- a rub for grilled meats like grass-fed steaks or lamb chops.
- flavoring for roasted veggies like winter squash or potatoes or carrots
- a marinade for chicken (whisk together 2T spice blend + ½c oil + juice of 2-3 lemons)
I’ve been using this blend in my morning hash recipes. One of my favorites, featuring lamb, sweet potato and swiss chard, is below. Such a great way to kick off your day!
Moroccan Spice Blend
Combine the following in an airtight storage container:
2T cumin
2T ginger
2T coriander
2T cinnamon
2T paprika
2T turmeric
~1tsp fresh ground pepper
~¼tsp fresh ground nutmeg (optional)
Note: I don’t add salt to the blend, so add salt as needed as you are preparing your meal!
Moroccan Breakfast Hash w/ Lamb, Sweet Potato & Swiss Chard
Serves 4
Ingredients:
1# ground lamb
1 yellow onion, chopped
2 sweet potatoes, peeled & finely chopped
1 bunch swiss chard, stems removed and discarded, leaves finely chopped
Instructions:
In a saute pan over mid-high heat, add lamb and onion, breaking apart lamb.
Season w/ 1-2T Moroccan spice blend and ~½tsp salt. Add sweet potato and chopped swiss chard leaves. Turn heat to medium and cover with a lid. Cook ~10-15 minutes or until sweet potatoes are cooked through. Remove lid and season to taste as needed.
Serve w/ 1-2 poached or fried eggs on top.
Bonus tip: The hash (lamb & veggies) can be made ahead of time and reheated in the morning. I like to make mine on Prep Day over the weekend and then top it with an egg the morning. Keeps me fueled until lunch time!
