Americanbreakfast

Corned-Beef Hash

Name: Corned-Beef Hash
Cuisine: American
Ingredients: One pound of chopped corned-beef; three-quarters of a pound of boiled potatoes; two ounces of butter; one gill of stock; one teaspoonful of pepper; one-half teaspoonful of salt; one Spanish onion

From My mother's cook book, 1902

Cold roast beef can also be used.

Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 27. The excerpt below is the record exactly as published.

Corned-beef Hash. — One pound of chopped corned-beef, three-quarters of a pound of boiled potatoes, two ounces of butter, one gill of stock, one teaspoonful of pepper, one-half teaspoonful of salt, one Spanish onion

Cook this with the app: pantry check, scaling, and the assistant.