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1
Preheat oven to 450 degrees.
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2
Place diced potato and a pinch of salt in a small saucepan.
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3
Cover with water, place over medium heat, and simmer until just tender.
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4
Drain and rinse under cold water; set aside.
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5
Meanwhile, melt butter in a saute pan over medium heat.
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6
Add onion, celery, and salt and pepper to taste.
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7
Saute until tender.
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8
Add rosemary and parsley, remove from heat, and set aside.
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9
Place diced potatoes in a large bowl; roughly mash about half the potatoes with a fork or back of a spoon.
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10
(If you have leftover mashed potatoes available, you could use 1/4 cup here and reduce diced potatoes to 1 cup.)
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11
Add onion mixture, meat, ketchup and Tabasco.
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12
Place an 8-inch nonstick saute pan over medium heat.
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13
Coat bottom with 1 tablespoon oil and add meat mixture, patting top and edges to make a compact patty.
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14
Allow to cook until browned underneath, 1 to 2 minutes, then transfer pan to oven to cook for an additional 10 to 15 minutes.
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15
Meanwhile, place another small skillet over medium heat.
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16
Fry or poach eggs as desired; remove from heat and keep warm.
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17
To serve, invert hash onto a warmed serving platter.
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18
Top with fried or poached eggs, and garnish with chives.
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19
Serve immediately.
