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Lamb hash & poached eggs

Yield: 6 Servings

Ingredients:

• 2 tb Butter
• 2 Celery stalks; finely diced
• 1 md Onion; finely diced
• 2 tb Flour
• 1 c Finely minced cooked lamb
• 2 md Potatoes
• 1/2 ts Salt Ground black pepper
• 12 Poached eggs

Instructions:

MELT 2 TABLESPOONS BUTTER in a small saucepan over medium heat add the celery and onion and cook stirring often for 5 minutes. Sprinkle with flour and cook stirring constantly another minute. Remove from heat and scrape mixture into a mixing bowl to cool. Add the lamb. Wash the potatoes but don't peel them. Shred them on the shredding blade of a food processor or coarsely grate them by hand. Add the potatoes to the bowl and mix well. Season to taste with salt and pepper. Melt 1 teaspoon of butter in a 6-inch non-stick frying pan over medium heat. Add about 3/4- to 1-cup of the hash mixture or about a 2-inch thickness. Cook without stirring or moving the hash for 3 minutes. Flip the hash which will have formed into a patty. Reduce heat to low and continue to cook another 5 minutes. Repeat with the remaining mixture. As each hash patty is done transfer to the oven and keep warm. To serve the hash place 2 poached eggs on each serving.

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