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.