Hashed Brown Potatoes

Ingredients

• One large boiled potato
• one tablespoonful of butter
• one tablespoonful of finely chopped parsley

Method

1. 1

   Chop potato, grease a pan, press potatoes into it, dust with salt and parsley, bake until brown, fold and serve.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 54. The excerpt below is the record exactly as published.

one tablespoonful of butter, three eggs beaten in one pint of rich milk, salt and pepper to taste ; add milk, if necessary, to cover potatoes. Dot with butter and one strip of breakfast bacon and bake slowly until tender. If the potatoes cook dry, add more milk. STEWED IRISH POTATOES. Wash, peel and slice six potatoes; throw them in cold water for ten minutes. Then place them in a stew- pan, cover them with fresh cold water and cook until tender. Now pour off the water and pour over them a cup of sweet milk or cream, a little salt, pepper and chopped parsley, and thicken with a lump of butter rolled in flour. Stew a few moments and serve in a covered dish. The Complete Cook Book. 1 1 5 SWEET OR IRISH POTATO PUFFS. Mash well-boiled potatoes and mix with them two eggs well beaten, one-quarter cup of sweet butter and one cup of hot milk. Season Irish potatoes with salt and season sweet potatoes with sugar and nutmeg to taste. Form into balls and place on buttered tins. Brush them over with an egg well beaten and brown in a hot oven. SOUTHERN SLICED SWEET POTATOES. Cover the bottom of a baking dish with slices of boiled sweet potatoes. Season with salt, butter, nut- meg and brown sugar. Put in another layer and sea- son and continue until the dish is full. Pour over it one-half cup of water and a pinch of cloves and set in oven twenty or thirty minutes. POTATO DUMPLINGS. Boil eight peeled potatoes with one quart of water, one tablespoonful of salt till done, then press them through a potato press; add one tablespoonful of butter; mix well and let stand till cold, then add two heaping table- spoonfuls of flour, the yolks of three eggs ; form this into small balls the size of an egg; roll in flour and boil in a large saucepan of salted water ten minutest remove with a skimmer and serve. DELICIOUS CREAMED POTATOES. Take a small piece of butter, put it into frying pan. When it begins to bubble add one teaspoonful of flour, a little salt, and a dash of white pepper; stir well together, then add a pint of milk ; cook a few minutes. Cut potatoes into small dice and add to the cream. Let them cook until thoroughly heated. ROASTED POTATOES. Potatoes are much more rich and mealy roasted than cooked in any other way. Wash them very carefully, dry with a cloth, and wrap in tissue paper; bury in ii6 The Complete Cook Book. ashes not too hot, then cover with coals and roast until tender. The coals will need renewing occasionally, unless the roasting is done very close to the main fire. POTATO CAKES WITH EGGS. Bake nice potatoes till perfectly tender; peel, mash thoroughly, and to each pint allow the yolks of two eggs which have been boiled until mealy, then rubbed perfectly smooth through a fine wire sieve, and one-half cup of rich milk. Add salt to taste, mix all well together, form the potato into small cakes, place them on oiled tins, and brown ten or fifteen minutes in the oven. CHICKEN AND POTATO CAKES. These are made from the remains of Sunday's dinner. Mince fine all the chicken remaining, add to it the cold mashed potatoes, bind with an egg, and perhaps also a little flour will be necessary. Drop from a large spoon on a well-buttered baking pan, and bake until a light brown. Arrange on a platter with the chicken gravy reheated surrounding them. A pretty effect can be produced by sprinkling the top of each cake with a bit of the yolk of a hard-boiled egg pressed through a ricer. The white can be minced fine and added to the gravy. MASHED POTATOES. Boil one pint of potatoes without peeling, until per- fectly done. Peel them while hot. Mash them up with one tablespoonful of butter until entirely free from lumps ; salt and pepper to taste ; add the yolk of a raw egg and moisten with rich, hot milk. Beat with a fork until light, and run them through a sieve or colander into a deep dish, letting it fall in a mound. POTATO DOUGHNOTS. Mash cold boiled potatoes and season them with salt, pepper, finely minced onion, chopped parsley and grated ham. Roll into balls, dip in beaten egg, roll in cracker crumbs and fry in boiling fat. The Complete Cook Book. 117 STUFFED POTATOES. Boil six potatoes of uniform size. When done and still hot, cut off a small end from each potato. Scoop out the inside into a hot bowl; mash and add two table- spoonfuls of butter, one-half cup of hot milk, one tea- spoonful of finely chopped parsley, salt and pepper to taste. Beat the whites of two eggs stiff and mix it with the potato. Fill the skins a little above the edge; brush the top with yolk of egg and dust with cracker crumbs. Place a very small piece of breakfast bacon on top of each one, and set in the oven until the crumbs are a golden brown. Cheese or grated ham are also nice to add. Sometimes the skin is stuffed with cod- fish or sausage meat. SCALLOPED POTATOES. Two cupfuls of raw, finely sliced potatoes, one chopped onion, a tablespoonful of chopped parsley, and a tablespoonful of butter. Butter a deep dish and put in a layer of potatoes sprinkled with salt, pepper, but- ter, onion and parsley, and so continue to the top. Bring a pint of milk to the boiling point, add a large tablespoonful of flour stirred until smooth in a little cold milk, pour over the potatoes and bake in hot oven until tender. POTATO CAKES. Warm cold mashed potatoes ; add enough hot milk to soften them, and make into cakes or balls, and fry brown in hot fat. BAKED POTATOES. Select smooth potatoes of uniform size; wash well; bake in a hot oven until soft. Pinch them to break the skins and let the steam escape. Never cover them. POTATOES AND BREAKFAST BACON. Slice cold boiled potatoes in a baking dish; cover the top with thin slices of sweet breakfast bacon. Place on the upper grate in the oven until the meat begins to ii8 The Complete Cook Book. brown and then brown the potatoes in the bottom of the oven. Drain off the fat and send to the table smoking hot. BOILED POTATOES. Wash and peel six potatoes; soak in cold water; cover with boiling salted water, and boil slowly until soft, but not broken. Drain off every drop of water and place, uncovered, on back of range to let the steam escape. Sprinkle with salt. Potatoes with their jackets on are treated the same way, except you peel off one-half inch of skin around each potato. STUFFED SWEET POTATOES. Wash six medium-sized sweet potatoes. Bake them in a moderate oven until they begin to soften and then cut a small piece from the end of each potato, and with a teaspoon scoop out the inside into a hot bowl. Mash them smooth and mix with them two tablespoonfuls of melted butter, one-half cup of hot sweet milk, two eggs well beaten ; sweeten with sugar to taste. Flavor with grated lemon rind, nutmeg and brandy. Stuff the skins with this mixture; then return the potatoes to the oven to heat thoroughly. Serve them hot and in the skins. HASHED BKOWN POTATOES. One large boiled potato chopped fine; grease a pan with one tablespooriful of butter and press the potatoes into it with the palm of your hand. Dust with a little salt and sprinkle over the top one tablespoonful of finely chopped parsley

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