Hashed Brown Potatoes

Ingredients

• some cold boiled potatoes
• one-quarter cup cream or milk
• one tablespoon of melted butter
• pepper to taste
• salt to taste

Method

1. 1

   Chop cold boiled potatoes coarsely.

2. 2

   Mix in a bowl with cream or milk, pepper, salt, and melted butter.

3. 3

   Grease a large spider with melted butter, add potatoes, smoothing level.

4. 4

   Cook over slow fire until golden brown on one side, then invert and brown the other side.

Nutrition per serving

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 136. The excerpt below is the record exactly as published.

salt to taste; let stand until thoroughly heated, add carrots and serve. Stuffed Tomatoes Wipe and remove thin slices from stem end of six medium- sized tomatoes. Take out seeds and pulp, sprinkle inside toma- toes with salt, invert, and let stand one-half hour. Cook for five minutes the following: Two tablespoons butter with one- half tablespoon finely chopped onion, add one-half cup finely chopped cold cooked chicken, or other meat, one-half cup stale bread crumbs, tomato pulp, salt and pepper to taste. After cooking add one egg slightly beaten and cook one minute. Refill the tomatoes with this mixture, place in a buttered pan, sprinkle with buttered cracker crumbs, and bake twenty minutes in a hot oven. Ham Corn Ragout Cut scraps of ham or bacon in small squares ; fry brown, add six ripe tomatoes, peeled and sliced, and the grains cut from six ears of corn. Cover with boiling water, season with red pepper and salt, and cook slowly one-half hour. Serve hot with toasted bread. Cucumbers in Brown Gravy Pare half a dozen medium-sized cucumbers and cut them into thick slices, place them in iced water, let stand half an hour, drain, simmer in unseasoned beef stock until tender, then skim out the cucumbers and lay them in a hot vegetable dish. Cook one tablespoon of browned flour in one tablespoon of butter, add the stock, stir until thick and smooth, season with one teaspoon of kitchen bouquet, one-third teaspoon of onion juice and pepper and salt to taste. Pour the sauce over the cucumbers before serving. French Potatoes Cut boiled potatoes in quarters. If potatoes are large cut into eighths. Pour over melted'butter, flavored with lemon juice. Season with salt and paprika and cook about ten minutes in the oven; then sprinkle with parsley, one and one-half cups of pota- toes to two tablespoons butter, one-half teaspoon lemon juice. Vegetables 265 Hashed Brown Potatoes Chop coarsely some cold boiled potatoes. Put in a bowl, add one-quarter cup cream or milk, pepper, salt and one table- spoon of melted butter and mix well. Have a large spider ready with enough melted butter in it to thoroughly grease it. Put in the potatoes, smoothing it level with a large spoon. Cook over a slow fire until a golden brown on the under side. Lay over it a plate that just covers it and invert. Then slide the potatoes back into the pan, browned side up, and brown the other side. Steamed Cabbage Cut cabbage same as for sauerkraut. Add three slices fat bacon cut up in small pieces. Fry out until brown. Put cab- bage and bacon in frying pan, add one-quarter cup vinegar, cover with water, season with salt and pepper to taste

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