Recipe - Lamb Hash And Poached Eggs

2 tablespoon Butter
2 Celery stalks; finely minced
1 md Onion; finely minced
2 tablespoon Flour
1 cup Finely minced cooked lamb
2 md Potatoes
One half teaspoon Salt
Ground black pepper
12 Poached eggs

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 6inch
nonstick frying pan over medium heat. Add about Three fourths to 1cup of the hash
mixture, or about a 2inch 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