Baked Hash

Ingredients

• remnants of cold meat
• twice as much potato as meat
• 2 slices of bread
• a piece of butter the size of an egg
• season with salt
• season with pepper
• with herbs, if liked
• a bit of sliced onion

Method

1. 1

   Chop the cold meat and potatoes.

2. 2

   If needed, add soaked bread.

3. 3

   Season and mix well.

4. 4

   Melt butter in a baking pan, add the mixture, cover tightly, and bake for 30 minutes.

5. 5

   Serve hot.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 135. The excerpt below is the record exactly as published.

BAKED HASH — Chop finely the remnants of cold meat left from dinner, chop cold potatoes and add — there should be twice as much potato as meat. If there are not enough of cold potatoes for this proportion, dip 2 slices of bread in cold milk or water, and chop; season with salt and pepper, and herbs, if liked, with a bit of sliced onion. Melt a piece of butter the size of an egg, in the baking=pan, put the hash well mixed in the pan and cover tightly with a plate; bake ^ hour, and turn out in a cake on a hot dish. If it is covered with a white pie-plate, that is the best dish to serve it on, as it is already hot. Economical and good. Serve with pickles. CORNED=BEEF HASH.— If the family is large, in addition to the daily dinner, it is well to boil a piece of corned-beef every 2 or 3 days and have this hash every day or every other day, either for sup- per or breakfast, as it is economical and liked by most people. Not- withstanding the threadbare jokes about " hash-mills, " " hash^factor- ies," mysteries," etc., people still like a good dish of hash when they have "confidence in the cook." Cook the beef slowly until done; let it get cold in the liquor it was boiled in, then take it out, wipe it dry, and it is ready to chop. Use the fat and lean together, and the cold fat from the top of the kettle to heat with the hash. Have the pota- toes quite cold, or they will stick to the chopping knife. A lady with a large family of fashionable boarders, told the writer that this dish was often called for at her table. FRENCH HASH — Take cold bits of meat left from a roast of beef, chicken or cold turkey, finely minced, add gravy enough to make moist; when quite hot, place the mixture over toast. This is a very nice breakfast dish. HAM HASH — Take equal parts of potato, boiled ham and bread, chopped fine, and cooked in hot fat left from frying ham; cook about 10 minutes, and season with pepper

Cook this with the app: pantry check, scaling, and the assistant.