| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meats, Main dish |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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