Minced Lamb and Potato Chorrillana
Inspired by the Chilean street food classic Chorrillana, this vibrant version infuses rich Mediterranean flavor using spiced minced lamb and golden, crispy potatoes. Traditionally a mountain of meat-topped fries shared among friends over conversation, this adaptation heightens the experience with aromatic spices, caramelized onions, and a runny fried egg—a perfect harmony of rustic indulgence and culinary finesse.
Equipment
Large cast-iron skillet or heavy sauté pan
Baking sheet
Chef’s Knife
Cutting Board
Spatula
Paper towels
Tongs
Ingredients
1 pound ground lamb (minced lamb) - preferably grass-fed for better flavor and less fat- 1 ½ pounds Yukon Gold potatoes - cut into thin wedges or batons
2 tablespoons olive oil - extra virgin recommended
1 large yellow onion - thinly sliced
3 cloves garlic - minced
1 teaspoon cumin - ground
½ teaspoon smoked paprika
½ teaspoon chili flakes (chilli flakes in British English) - adjust to heat preference
4 large eggs - fried sunny-side up
2 tablespoons parsley - flat-leaf ; chopped ; for garnish
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground ; to taste
Instructions
- Preheat your oven to 425°F (220°C). Toss potato wedges in 1 tablespoon of olive oil, season with salt and pepper, and spread in a single layer on a baking sheet. Roast for 30–35 minutes, flipping once halfway through, until golden and crispy.
- While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add onions and sauté for 8–10 minutes, stirring frequently, until deeply caramelized. Add garlic and cook for 1 more minute until fragrant.
- Push the onions to the side of the skillet, increase the heat to medium-high, and add the ground lamb. Cook for 6–8 minutes, breaking it up with a spatula, until browned and cooked through.
- Add cumin, smoked paprika, and chili flakes. Stir everything together and cook for another 2 minutes to toast the spices.
- In a separate nonstick pan, fry the eggs sunny-side up until the whites are set but yolks remain runny, about 2–3 minutes. Season with salt.
- To assemble, layer the crisp roasted potatoes on a large serving platter. Top with the spiced lamb and onion mixture. Place fried eggs on top and finish with a scattering of chopped parsley. Serve immediately.
Notes
- For an extra level of crispiness, soak the potato wedges in cold water for 30 minutes before roasting, then dry thoroughly.
- Substitute beef or turkey if lamb is unavailable—adjust spices for balance.
- Replace fried eggs with poached or soft-boiled if preferred, though the yolk drizzle is key to the richness of this dish.
- Add sautéed bell peppers or grilled mushrooms for added texture and color.
Nutrition
Calories: 607kcalCarbohydrates: 35gProtein: 29gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.02gCholesterol: 269mgSodium: 166mgPotassium: 1132mgFiber: 5gSugar: 3gVitamin A: 647IUVitamin C: 40mgCalcium: 88mgIron: 5mg
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