| 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 | Sprinkle with flour, and cook, stirring constantly, another minute. |
| 3 | Remove from heat and scrape mixture into a mixing bowl to cool. |
| 4 | Add the lamb. |
| 5 | Wash the potatoes but don"t peel them. |
| 6 | Shred them on the shredding blade of a food processor, or coarsely grate them by hand. |
| 7 | Add the potatoes to the bowl and mix well. |
| 8 | Season to taste with salt and pepper. |
| 9 | Melt 1 teaspoon of butter in a 6-inch non-stick frying pan over medium heat. |
| 10 | Add about ? to 1-cup of the hash mixture, or about a 2-inch thickness. |
| 11 | Cook without stirring or moving the hash for 3 minutes. |
| 12 | Flip the hash, which will have formed into a patty. |
| 13 | Reduce heat to low and continue to cook another 5 minutes. |
| 14 | Repeat with the remaining mixture. |
| 15 | As each hash patty is done, transfer to the oven and keep warm. |
| 16 | To serve the hash, place 2 poached eggs on each serving. |
| 17 | Michael roberts - prodigy guest chefs cookboo |
