Browned Hash
From Canadian cook book, 1924
The mixture may be shaped into round flat cakes and browned.
Presented as published in 1924. 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
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 13. The excerpt below is the record exactly as published.
BROWNED HASH. 1 c. minced cooked meat. 2 c. mashed potatoes. Salt and pepper. 1 T. grated onion. 1 T. finely chopped parsley. 1 egg. Stock, gravy or stramed tomato. }/2 tb. fat, for pan.
Cook this with the app: pantry check, scaling, and the assistant.