Lamb hash and poached eggs Recipe

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Lamb hash and poached eggs

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Eggs, Entrees, Lamb & Mutton, Meats, Poached

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Ingredients:

Procedures:

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