Lamb hash & poached eggs
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Lamb hash & poached eggs
  Lamb    Eggs  
Last updated 6/12/2012 1:21:38 AM. Recipe ID 53941. Report a problem with this recipe.
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      Title: Lamb hash & poached eggs
 Categories: Meats, Main dish
      Yield: 6 Servings
 
      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
 
  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.
 




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Recipe ID 53941 (Apr 03, 2005)

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