Hashed Browned Potatoes
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 70. The excerpt below is the record exactly as published.
Hashed Browned Potatoes. Chop five or six cold boiled potatoes very fine. Sea- son with salt and pepper. Put into a frying-pan one- fourth cup of fat; when hot, put in the potatoes and heat quickly. Shape like omelet by pressing to one side of pan. When well browned drain off the fat and turn onto serving-dish. Two tablespoons of stock
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