---------- Recipe via Meal-Master (tm) v8.02
  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.