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 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. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 125 (51%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 243
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