Beet Hash

Ingredients

• Chop the meat
• and beets together
• add the potatoes
• Put the fat which was left from the meat
• just enough boiling water to moisten well

Method

1. 1

   Chop the meat and beets together, add the potatoes and chop very fine.

2. 2

   Put the fat in a frying pan and when liquid, add the hash and boiling water.

3. 3

   Cover and cook until brown, then fold as you would an omelet, and serve at once.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 29. The excerpt below is the record exactly as published.

Beet Hash. Bread and Butter. Coffee. Dinner.— Hamand Eggs. Parsnips. White Potatoes. Breadand Butter. Cup Custard. Supper.— Macaroni with Cheese. Fresh Graham Bread and But- ter. Canned Cherries. Cake. Tea. Beet Hash. — Chop the meat and beets together, add the pota- toes and chop very fine. Put the fat which was left from the meat in a frying pan and when liquid pick out the bits of brown fat, add the hash and just enough boiling water to moisten well

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