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Add a photoServings: 6
Ingredients
- 2 Tbsp. Butter
- 2 x Celery stalks, finely diced
- 1 med Onion, finely diced
- 2 Tbsp. Flour
- 1 c. Finely chopped cooked lamb
- 2 med Potatoes
- 1/2 tsp Salt Grnd black pepper
- 12 x Poached Large eggs
Directions
- Heat 2 Tbsp. BUTTER in a small saucepan over medium heat, add in the celery and onion and cook, stirring often, for 5 min. Sprinkle with flour, and cook, stirring constantly, another minute. Remove from heat and scrape mix into a mixing bowl to cold. Add in the lamb. Wash the potatoes but do not peel them. Shred them on the shredding blade of a food processor, or possibly coarsely grate them by hand. Add in the potatoes to the bowl and mix well.
- Season to taste with salt and pepper. Heat 1 tsp. of butter in a 6-inch non-stick frying pan over medium heat. Add in about 3/4- to 1-c. of the hash mix, or possibly about a 2-inch thickness. Cook without stirring or possibly moving the hash for 3 min. Flip the hash, that will have formed into a patty.
- Reduce heat to low and continue to cook another 5 min. Repeat with the remaining mix. As each hash patty is done, transfer to the oven and keep hot. To serve the hash, place 2 poached Large eggs on each serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 6 servings | |
| Calories 307 | |
| Calories from Fat 173 | 56% |
| Total Fat 19.34g | 24% |
| Saturated Fat 7.94g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 448mg | 149% |
| Sodium 390mg | 16% |
| Potassium 487mg | 14% |
| Total Carbs 13.95g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.1g | 1% |
| Protein 19.3g | 31% |
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