Hashed Brown Potatoes

Ingredients

• two tablespoonfuls of butter
• one of flour
• salt
• pepper
• sufficient cold boiled potatoes chopped fine

Method

1. 1

   Melt butter in the blazer, mix in flour, salt, and pepper.

2. 2

   Add chopped potatoes, heat through, then cook without stirring until golden brown.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 52. The excerpt below is the record exactly as published.

r a tablespoonful of butter, and while it melts cut in thick slices some large ripe tomatoes. Dust them with salt, pepper, and, if the tooth be sweet, a bit of sugar; then dip in cracker dust and lay in the blazer, turn- ing frequently until they look " just right to eat." They make a delightful accompaniment for a chop or a deviled kidney. PEAS A LA This shall be the name for a dish of peas, BOUDET for at the little Cafe Boudet on the corner of the Boulevard Raspail and the Rue Leopold Robert, in Paris, is a quaint little cafe with a '' cuisine bour- geoise" w^here the jovial '' cuisiniere des legumes ^^ kindly favored me with her recipe for the most deli- cious peas I ever tasted. A slice or two of fat bacon or salt pork is cut in dice and put in the blazer to fry gently, and a small onion is sliced into the fat when it is hot and sizzling. When the onion is brown and tender and the bacon is crisp, a can of French petits pois is drained of the liquid and turned into the mix- ture, with salt, pepper, and a bit of butter. Two or three spoonfuls of thin cream may be added a discretion, and this is a dish fit for Napoleon himself. CREAMED A small can of French mushrooms, which MUSH- rnay be bought for fifteen or twenty cents, ROOMS rnakes from four to six portions of creamed mushrooms. Happy be the bachelor who is an authority on Mycology; he may go into the fields or woods and select his own mushrooms, buttons, puff-balls, or fairy rings, and prepare them as best suits him. But " in de 126 A BACHELOR'S CUPBOARD Variations with Vegetables vinter time," when the market price of fresh mushrooms puts them beyond the pale, the canned ones may be sub- stituted with good result. Into the blazer put a table- spoonful of butter and stir into it a tablespoonful (level) of flour; when this has blended, stir into it a cup of thin cream, or even a cup of milk, if you desire to be economical. V^hen this has heated, turn in the mushrooms, and serve when hot on slices of toast that are crisp and well-buttered. Creamed potatoes are prepared in the same way, substituting for the mush- rooms cold boiled potatoes cut in dice and perhaps a suspicion of chopped parsley. POMMES The Latin races are famous for their pro- SAUTE lific use of olive oil ; and truly, it imparts a delicacy that makes even fried food palatable — if one likes oil. It's said to be an acquired taste, and many people are unable ever to like it ; but as this book is sup- posed to cater to epicures, and to be an epicure one must like olive oil. I'll tell you how saute potatoes are done as they do them in a queer little restaurant in the Rue de la Grande Chaumiere, in Paris. The Russian exile who keeps it is anarchistic in his conversation, but his saute potatoes will cover a multitude of anarchistic tendencies. Slice very thin raw potatoes that have been peeled and laid in very cold water for a few min- utes. Have in the blazer a liberal quantity of fresh huile d'oUveSy the "Veuve Chaffard " variety, and after it is smoking hot, dry the potatoes in a towel and put in the oil, with salt and pepper. Saute gently with a fork every now and then until quite done. 127 A BACHELOR'S CUPBOARD Variations with Vegetables HASHED Shall these accompany the grilled steak? BROWN Put then in the blazer two tablespoonfuls POTATOES Q^ butter and one of flour, salt and pepper. Mix well and turn in sufficient cold boiled potatoes chopped fine

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