Hashed Browned Potatoes

Ingredients

• i>4 c
• >^ t salt
• i T each finely chopped onion
• i T each finely chopped parsley
• 2 T fat

Method

1. 1

   Chop cold cooked potatoes finely, season with salt, pepper, onion, and parsley.

2. 2

   Heat fat in frying pan, add potatoes, heat thoroughly, and form into an omelet shape.

3. 3

   Brown and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 93. The excerpt below is the record exactly as published.

HASHED BROWNED POTATOES BREAD AND BUTTER SUGAR COOKIES TEA Scalloped Quail Remove all the meat from the bones of the quails left from dinner the preceding evening. Add an equal quan- tity of brovv^ned crumbs. Mix well, put into a baking dish, and pour over all as much well-seasoned Thin White Sauce (p. 38) as there is meat. Cover the top with buttered crumbs and bake until well heated throughout and the top browned. Hashed Browned Potatoes Chop cold cooked potatoes very fine. Those left from the potato cubes the preceding evening may be used. There should be i>4 c. Add >^ t salt and a dash of pep- per, and if desired, i T each finely chopped onion and parsley. Put 2 T fat

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