Hashed and Browned Potatoes

Ingredients

• one quart of cold boiled potatoes
• two tablespoonfuls of butter
• one of flour
• a level tablespoonful of salt
• half a teaspoonful of pepper
• one cupful of stock

Method

1. 1

   Season potatoes.

2. 2

   Make a roux with butter and flour, add stock, then potatoes.

3. 3

   Cook and brown in a frying pan.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 262. The excerpt below is the record exactly as published.

two table-spoonfuls of butter into the frying-pan, and when melted, add a table-spoon- ful of flour. 3tir until the mixture is smooth and frothy ; VEGETABLES. 501 then draw back to a cooler part of the stove, and grad- ually add a pint of milk. Season with salt and pepper, and boil for a moment. Hashed and Browned Potatoes. For six people use one quart of cold boiled potatoes, cut into cubes, two table-spoonfuls of butter, one of flour, a level table-spoonful of salt, half a teaspoonful of pepper, and one cupful of stock. Sprinkle half the salt and pepper on the potatoes. Put one table-spoonful of the butter on the stove in a frying-pan, and when it becomes hot, put in the flour. Stir until smooth and brown; then gradually add the stock and the remaining salt and pepper. Cook for three minutes ; then add the potatoes, and cook for five minutes, stirring three or four times with a fork, and being careful not to break them. Now put the second table-spoonful of butter on the stove in another frying-pan, and when it becomes hot, turn the potatoes into this pan, spreading them lightly. Cook for ten minutes on a rather hot part of the stove, being careful that they do not get burned. When the mixture becomes browned, fold it like an omelet, and turn out on a hot dish. It is better to have the potatoes a little under-boiled for this dish, as they will keep their shape. Follow the rule carefully. * Hashed and Browned Potatoes, in Cream Sauce. Use for six persons one quart of cold boiled potatoes, cut into cubes, one slice of onion, two sprigs of parsley, one slice of carrot, three table-spoonfuls of butter, one level table-spoonful of salt

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