Hashed Potatoes

Ingredients

• 2 tablespoonfuls of drippings
• sufficient cold boiled potatoes
• sufficient cold milk

Method

1. 1

   Put drippings in a frying pan.

2. 2

   When hot, add cold boiled potatoes cut in small cubes.

3. 3

   Add sufficient cold milk to cover.

4. 4

   When the milk begins to simmer, season with salt and pepper and hash or cut the potatoes very fine with a knife.

5. 5

   Turn frequently to prevent burning.

6. 6

   Brown on the bottom and turn on a hot platter.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 90. The excerpt below is the record exactly as published.

Hashed Potatoes Put 2 tablespoonfuls of drippings in a frying pan. When hot, add cold boiled potatoes cut in small cubes. Add sufficient cold milk

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