An excellent way to use up our leftover roasted lamb. The hash was goledn-brown, crispy and very tasty. Lamb has certainly given lots of flavour to the hash. Served it with soft poached eggs, and the combination was delicious.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minIngredients
Directions
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 ¾ 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.
Comments
