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Hashed Brown Potatoes
From The Rural cook book, 1907
Serves 2
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
408Calories
13 gProtein
77 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories408 kcal
Protein13 g
Carbohydrates77 g
Fiber15 g
Sugars0 g
Total Fat12 g
Saturated Fat2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.7 g
Cholesterol22 mg
Sodium1124 mg
Potassium1831 mg
Calcium203 mg
Iron27 mg
Magnesium135 mg
Phosphorus244 mg
Zinc2 mg
Copper3.9 mg
Manganese6 mg
Vitamin D0.3 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Choline7.8 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 90. The excerpt below is the record exactly as published.
Hashed Brown Potatoes. — Cut or chop finely a. quart of cold baked or boiled potatoes and put them down in a frying pan in which has been dissolved a tablespoonful of butter and an equal quantity of tried-out suet or beef dripping. Let the potatoes simmer in this and season with pepper and salt; have the pan covered. When the potatoes seem rich and moist throughout and browned underneath add a sprinkling of finely-minced parsley
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