| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Butter |
| 2 |
|
Celery stalks, finely diced |
| 1 |
|
Onion, finely diced |
| 2 |
T |
Flour |
| 1 |
c |
Finely minced cooked lamb |
| 2 |
|
Potatoes |
| 1/2 |
t |
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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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