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Hashed Brown Potatoes
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
416Calories
7 gProtein
43 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein7.1 g
Carbohydrates43 g
Fiber12 g
Sugars0.8 g
Total Fat27 g
Saturated Fat7.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol26 mg
Sodium10081 mg
Potassium967 mg
Calcium188 mg
Iron12 mg
Magnesium90 mg
Phosphorus125 mg
Zinc1 mg
Copper1.7 mg
Manganese5.3 mg
Vitamin D1.2 mcg
Vitamin C8.9 mg
Vitamin A6.8 mcg
Vitamin E1 mg
Vitamin K41 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate22 mcg
Choline35 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 46. The excerpt below is the record exactly as published.
Hashed Brown Potatoes. Chop cold boiled potatoes quite fine, season with salt, pepper and onion juice. Have 2 tablespoons of good drip- pin
Cook this with the app: pantry check, scaling, and the assistant.