Lamb Hash and Poached Eggs

1. 1

   MELT 2 TABLESPOONS BUTTER in a small saucepan over medium heat, add the celery and onion and cook, stirring often, for 5 minutes.

2. 2

   Sprinkle with flour, and cook, stirring constantly, another minute.

3. 3

   Remove from heat and scrape mixture into a mixing bowl to cool.

4. 4

   Add the lamb.

5. 5

   Wash the potatoes but don't peel them.

6. 6

   Shred them on the shredding blade of a food processor, or coarsely grate them by hand.

7. 7

   Add the potatoes to the bowl and mix well.

8. 8

   Season to taste with salt and pepper.

9. 9

   Melt 1 teaspoon of butter in a 6-inch non-stick frying pan over medium heat.

10. 10

    Add about 3/4 to 1-cup of the hash mixture, or about a 2-inch thickness.

11. 11

    Cook without stirring or moving the hash for 3 minutes.

12. 12

    Flip the hash, which will have formed into a patty.

13. 13

    Reduce heat to low and continue to cook another 5 minutes.

14. 14

    Repeat with the remaining mixture.

15. 15

    As each hash patty is done, transfer to the oven and keep warm.

16. 16

    To serve the hash, place 2 poached eggs on each serving.

* Per serving · 4 servings · Values may vary.

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