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Brown Hashed Potatoes
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
828Calories
14 gProtein
81 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories828 kcal
Protein14 g
Carbohydrates81 g
Fiber16 g
Sugars0 g
Total Fat52 g
Saturated Fat15 g
Monounsaturated Fat22 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol52 mg
Sodium3458 mg
Potassium1913 mg
Calcium231 mg
Iron28 mg
Magnesium146 mg
Phosphorus253 mg
Zinc2.1 mg
Copper4 mg
Manganese6.8 mg
Vitamin D2.5 mcg
Vitamin C23 mg
Vitamin A1.7 mcg
Vitamin E1.6 mg
Vitamin K10 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.6 mg
Folate46 mcg
Choline63 mg
Caffeine0 mg
Water351 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 213. The excerpt below is the record exactly as published.
BROWN HASHED POTATOES. Chop a pint of cold boiled potatoes in quarter-inch dice, after peeling them ; put four tablespoonfuls of drippings into a frying-pan, and let them get smoking hot ; then put in the hashed potatoes, season them with a level teaspoon- ful of salt, and a quarter of a saltspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.