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Corned Beef Hash
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Garnish with poached eggs and parsley.
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 26. The excerpt below is the record exactly as published.
Corned Beef Hash. 1 cup chopped corn beef. 2 cups chopped potatoes. 1 scant cup milk. Put ingredients, with salt and pepper to taste, into a saucepan and heat thoroughly. Slightly brown a piece of butter the size of an egg
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