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Corned-Beef Hash, New-England Style
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 164. The excerpt below is the record exactly as published.
CORNED-BEEF HASH, NEW-ENGLAND STYLE. Remove all cartilage and skin from cold corned beef, but do not take away the fat, and then chop it fine. Chop an equal quantity by measure of cold boiled potatoes ; season the beef and potatoes rather highly, put them into a frying- pan containing two heaping tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.