INGREDIENTS

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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