Americanbreakfastgluten-freenut-freesoy-freefish-freeshellfish-free
Corned Beef Hash
From The home cook book, 1905
Serves 3
Serve hot and dry.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 48. The excerpt below is the record exactly as published.
CORNED BEEF HASH Chop cold corned beef quite fine, and chop, not so fine, potatoes cooked the day before, and therefore firm and cold. Take two pint cups of chopped meat and three and a half pint cups of chopped potatoes. Put them in a saucepan with enough hot water to show through the hash, add a piece of butter the size of an egg
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