Gail Simmons transforms leftovers from Tom Colicchio's braised lamb shoulder into a next-day lamb and potato hash with poached eggs and salad.
[MUSIC] [APPLAUSE] So we thought it be fun to do sort of a left over challenge. We don't like to waste food, but we like to cook a lot of food. So, Tom's gonna make a dutiful, really gorgeous, kind of restaurant style brazed lamb dish. I'm gonna take the leftovers fro his lamb, and i'm gonna make you a lamb and potato hash. With poached eggs and salad. With some lemon zest and Lots of aromatics. And I'm just putting some butter in a pan and some onions. I have these beautiful little fingerling potatoes that I've blanched really quickly. I've just boiled them for a few minutes to soften them up a bit. And then I'm gonna brown them all in my pan. I've taken some of the the cold lamb that I kept in the fridge and I just chopped it up into half inch chunks. Gonna put it right in, and ground that up a little, as well. I'm gonna add some lemon zest and some fresh herbs. And then I'm gonna poach some eggs, and put them on top, and make a little salad to go with it. A lamb and potato hash with poached eggs and salad. [APPLAUSE] Guys, you were awesome! Thanks. Have a great classic in Aspen. [APPLAUSE] [APPLAUSE]