Hashed Brown Potatoes

Ingredients

• sufficient cold boiled potatoes to make a pint
• a level teaspoonful of salt
• a saltspoonful of pepper
• about four tablespoonfuls of cream
• a tablespoonful of butter

Method

1. 1

   Hash the potatoes and mix with salt, pepper, and cream.

2. 2

   Heat butter in a frying pan, add potatoes, pack smooth, and cook until browned.

3. 3

   Fold over and serve on a heated dish.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 15. The excerpt below is the record exactly as published.

HASHED BROWN POTATOES Hash sufficient cold boiled potatoes to make a pint ; add a level teaspoonful of salt, a saltspoon- ful of pepper, and about four tablespoonfuls of cream. Put a tablespoonful of butter in a shallow frying-pan; when hot turn in the potatoes; pack them down smooth and even with a spatula ; cook slowly until they are thoroughly browned on the bottom. Fold them over as you would an omelet, and turn them on a heated dish, TOMATOES, FRENCH FASHION Scald and peel small, solid tomatoes ; to each six allow half a pint of cream sauce made by rub- bing together a rounding tablespoonful of butter and one of flour ; add half a pint of milk ; stir until boiling. Take from the fire, add a level teaspoon- ful of salt and a saltspoonful of pepper

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