HASH— VERY FINE

Ingredients

• Certain quantity of cold cooked meat
• as much and half more of cold chopped potatoes
• as much chopped green tomatoes
• one-third as much chopped raw onion
• Yolks of three eggs
• one-third cup of cream
• one teaspoonful of butter

Method

1. 1

   Put the onions in a skillet with a little water and let it cook while chopping tomatoes, and cook until both are slightly tender before adding meat and potatoes.

2. 2

   Season with salt and pepper to taste and a little butter.

3. 3

   Beat the eggs in the cream thoroughly, pour it over the mixture in the skillet and let it simply scald.

4. 4

   Serve on hot platter and garnish with cress or parsley.

Nutrition per serving

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 68. The excerpt below is the record exactly as published.

HASH— VERY FINE. Certain quantity of cold cooked meat; as much and half more of cold chopped potatoes; as much chopped green tomatoes; one-third as much chopped raw onion; season to taste. Yolks of three eggs, one-third cup of cream and one teaspoonful of butter

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