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Lamb Hash and Poached Eggs

 
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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

servings

Prep

10

min

Cook

25

min

Ready

40

min

Trans-fat Free
 

Ingredients

2 tablespoons butter
2 each celery stalks
finely diced
1 medium onions
finely diced
2 tablespoons all-purpose flour
1 cup lamb
cooked
*
2 medium potatoes
½ teaspoon salt
12 large eggs
poached

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 24252% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 433mg 144%
Sodium 378mg 16%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 28g
Vitamin A 13% Vitamin C 10%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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