I love recipes that seem entirely impossible to screw up. The lamb hash I made last night is one of those--I originally found it in Craig Claiborne's New York Times Cookbook, but I've made it several times, several different ways, and it always turns out yummy.
Here's the original post I wrote about it, which appeared several months ago on the TKA blog:
Last night, I had leftover pan-fried lamb chops, so I diced that up instead of dealing with the ground lamb. Also, I had no stock or meat gravy or anything like that to deglaze the pan after sauteeing the onions and bacon, so I used red wine. The results were slightly purple, very fragrant, and utterly scrumptious! I have a friend who has made this several times for her family; it's a huge hit with her kids, no matter what she does with it. I think she's added mushrooms, stuff like that. (We're having the leftovers this morning for breakfast, heated up with a poached egg on top! Yummmm...)
So let your imagination run wild! If you try this, and vary it in some fun way, I'd love to hear about it.