Americangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Potato Hash
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
Nutrition per serving
58Calories
0 gProtein
0 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories58 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.4 g
Saturated Fat1.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Cholesterol6.5 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline7.8 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 117. The excerpt below is the record exactly as published.
FRIED POTATO HASH. Marion Harland. Chop cold boiled potatoes, season with salt, pepper and onion juice. Have two tablespoonfuls of good drippings
Cook this with the app: pantry check, scaling, and the assistant.