Lamb Hash and Poached Eggs

• 2 tablespoons butter
• 2 each celery stalks finely diced
• 1 medium onions finely diced
• 2 tablespoons flour, all-purpose
• 1 cup lamb cooked
• 2 medium potatoes
• 1/2 teaspoon salt
• 12 large eggs poached

1. MELT 2 TABLESPOONS BUTTER in a small saucepan over medium heat, add the celery and onion and cook, stirring often, for 5 minutes.
2. Sprinkle with flour, and cook, stirring constantly, another minute.
3. Remove from heat and scrape mixture into a mixing bowl to cool.
4. Add the lamb.
5. Wash the potatoes but don't peel them.
6. Shred them on the shredding blade of a food processor, or coarsely grate them by hand.
7. Add the potatoes to the bowl and mix well.
8. Season to taste with salt and pepper.
9. Melt 1 teaspoon of butter in a 6-inch non-stick frying pan over medium heat.
10. Add about 3/4 to 1-cup of the hash mixture, or about a 2-inch thickness.
11. Cook without stirring or moving the hash for 3 minutes.
12. Flip the hash, which will have formed into a patty.
13. Reduce heat to low and continue to cook another 5 minutes.
14. Repeat with the remaining mixture.
15. As each hash patty is done, transfer to the oven and keep warm.
16. To serve the hash, place 2 poached eggs on each serving.

butter, onions, flour, lamb cooked, potatoes, salt, eggs

Taken from recipeland.com/recipe/v/lamb-hash-poached-eggs-42539 (may not work)