Beef Hash No. 1

Ingredients

• cold roast beef or pieces of beefsteak
• twice as much cold boiled potatoes
• a piece of butter as large as required
• moisten with beef gravy if you have it, if not, with hot water

Method

1. 1

   Chop beef and potatoes finely.

2. 2

   Heat butter in a pan, add beef and potatoes, season with salt and pepper, and moisten with gravy or water.

3. 3

   Cover and steam until heated through, stirring occasionally.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 75. The excerpt below is the record exactly as published.

cold roast beef or pieces of beefsteak, also chop twice as much cold boiled potatoes. Put over the fire a stewpan or frying pan, in which put a piece of butter as large as required to season it well, add pepper and salt, moisten with beef gravy if you have it, if not, with hot water; cover and let it steam and heat through thoroughly, stirring occa- sionally, so that the ingredients be evenly distributed, and to keep the hash from sticking to the bottom of the pan. When done it should not be at all watery, nor yet dry, but have sufficient adhesiveness to stand well on a dish or buttered toast. Many like the flavor of onion; if so, fry two or three slices in the butter before adding the hash. Corned beef makes excellent hash. BEEF HASH. No.

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