Hashed and Browned Potatoes

Ingredients

• potatoes
• a finely minced onion
• a stalk of celery
• salted boiling water
• a large tablespoonful of butter
• one of flour

Method

1. 1

   Pare and cut potatoes small, put in a saucepan with minced onion and celery.

2. 2

   Cover with salted boiling water and cook until tender.

3. 3

   Drain, replace water with heated milk, and stir in butter and flour mixture.

4. 4

   Mix well and transfer to a greased dish, sprinkle crumbs on top, and brown in the oven.

As published

This recipe was extracted from Kirmess cook book (1907), page 117. The excerpt below is the record exactly as published.

HASHED AND BROWNED POTATOES. Marion Harland. Pare, cut very small and evenly, and put into a sauce- pan with a finely minced onion and a stalk of celery chopped into tiny bits. Cover with salted boiling water and cook tender. Drain oif the water, supplying its VEGETABLES. 277 place with inilk^ heated with a pinch of soda. Bring to a bubble and stir in a large tablespoonful of butter, rubbed to a cream with one of flour

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