Hashed Potatoes

Ingredients

• some cold boiled potatoes
• a small bit of butter
• pepper to taste
• salt to taste

Method

1. 1

   Peel and chop cold boiled potatoes.

2. 2

   Place in a stewpan with a little milk or water, butter, salt, and pepper.

3. 3

   Cover and cook over gentle heat for 10-15 minutes, stirring occasionally.

4. 4

   Serve hot.

As published

This recipe was extracted from The housekeeper's companion (1883), page 121. The excerpt below is the record exactly as published.

Hashed Potatoes. — Peel and chop some cold boilen potatoes, put them into a stewpan with a very little milk or water to moisten them, put to them a small bit of butter and pepper and salt to taste, cover the stewpan close, and set it over a gentle fire for ten or fifteen minutes; stir them once oi iwice whilst cooking. Serve hot for breakfast. Sweet, or Carolina Potatoes. — The best sweet potatoes .j.re from the Southern States; those raised in New Jersey are aot nearly as sweet as those from the South. The best manner of serving sweet potatoes is roasted or baked. To Bake Sweet Potatoes. — Wash them perfectly clean, wipe them dry, and bake in a quick oven, according to their size — half an hour for quite small-sized, three-quarters for larger, and a full hour for the largest. Let the oven have a good heat, and do not open it unless it is necessary to turn them, until they are done. Roasted Sweet Potatoes. — Having washed them clean and wiped them dry, roast them on a hot hearth as directed for common potatoes, or put them in a Dutch oven, or tin reflector. Roasted or baked potatoes should not be cut, but broken open and eaten from the skin, as from a shell. To Boil Sweet Potatoes. — Wash them perfectly clean, put them into a pot or stewpan, and pour boiling water over to cover them; cover the pot close, and boil for half an hour, or more if the potatoes are large; try them with a fork; when done, strain off the water, take otf the skins, and serve. Cold sweet potatoes may be cut in slices across or length- wise, and fried or broiled as common potatoes; or they may be cut in half and served cold. Sweet potatoes are made pie of, the same as pumpkin pie. Young Turnips. — Cut off the greei^ leaves of new turnips, leaving an inch or more of the stalk; pare them, and trim them neatly, put them into a pot of boiling water, with a teaspoonful of salt; cover the pot, and let them boil fast for half an hour 12 178 HOUSEHOLD. or until perfectly tender; put butter and pepper over, and serve hot. Or serve with drawn butter over. RuTA Baga — Or large winter turnip, may be cut in quar- ters or slices, and boiled with meat, and served with a little butter and pepper over; or boil in water with a little salt; take off the thick outside rind, and cut them in quarters and slices, and boil them for half an hour or more, until they are soft; then drain off the water and mash them fine, add a bit of but- ter and pepper to taste

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