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Suggest a better descriptionMELT 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 dont 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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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 243 | ||
Calories from Fat: 125 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 432.2mg | 133 % | |
Sodium 325.8mg | 11 % | |
Potassium 442.9mg | 12 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 14.1g | ||
Protein 14.4g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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