Name: Lamb Hash and Poached Eggs
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

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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