Browned Hash

Ingredients

• 1 cup meat
• 2 cups mashed potatoes
• 1/2 cup boiling water
• 1/4 tablespoon fat
• seasoning
• onion juice

Method

1. 1

   Put the mixture in a frying pan in which fat has been heated.

2. 2

   Spread smoothly, cook over moderate heat so it will brown slowly and not burn.

3. 3

   Cook about 45 minutes and do not stir.

4. 4

   Fold like an omelet.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 21. The excerpt below is the record exactly as published.

Browned Hash—1 cup meat, 2 cups mashed potatoes, 1g cup boiling water, 34 tablespoon fat, seasoning, onion juice. Put the mixture in a frying pan in which 1 tablespoon fat has been heated. Spread smoothly, cook over moderate heat so it will brown slowly and not burn. Cook about 4% hour and do not stir. Fold like an omelet. ‘(The same mixture may be made into small cakes and browned.) Scalloped Veal—2 cups chopped, cooked veal, 2 cups thin white sauce, 1 cup bread crumbs, seasoning. Mix ingredients, turn into greased pan, cover with 1 cup buttered crumbs, and bake 15 minutes. Meats 41 Meat Pie—Arrange diced cooked meat and vegetables in baking dish, cover with gravy, or stock, season. Cover with a biscuit dough, cut hole in centre to allow steam to escape. Cook 15 minutes in a hot oven, then moderate heat and cook 20 minutes longer. Pilaff—1 onion, 2 cups minced cold meat, 2 cups tomatoes, 2 tablespoons butter or bacon fat, 1 cup rice. Put the butter in a frying pan and cut the onion in, then fry to a delicate brown; add the rice, and brown that in the butter, taking care not to let it scorch. Next add the tomatoes and 1 pint of hot water; cover and cook until the rice is done, adding more water if needed; but it should not be watery when done. Season with salt, Blue Ribbon pepper and cayenne, and curry powder, if liked; then put in the chopped meat, and reheat. Scrapple—This can be made of odds and ends of fresh meat, such as would be used for soups—pigs’ heads and feet, beef shanks and trimmings. Boil the meat with sufficient water to cover it well, until the meat separates from the bones; then take it up, remove the bones, cut or chop the meat finely, and return it to the broth; add salt, pepper and Blue Ribbon herbs if liked. Let it boil up again and stiffen with corn meal to make a stiff mush, and cook it thoroughly, Put it in pans to solidify, and when cold, cut off in slices and fry in salt pork fat dripping, or sausage fat. Finely minced remnants of any kind of cold meats, with the gravy, can be utilized in the above manner, instead of the fresh meat. Creamed Ham—Make a white sauce of 2 tablespoons butter, 2 table- spoons flour, 1 cup milk, 1% teaspoon salt, and 14 teaspoon Blue Ribbon pepper. Add 1 cup minced cooked ham. Serve on toast. Mushrooms browned first in the butter add greatly to the flavor. Corned Beef Hash—1 cup chopped corned beef, 1 cup chopped boiled potato, 1 tablespoon chopped onion, 4% teaspoon Blue Ribbon pepper, 1 tablespoon fat.

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