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Hashed Potatoes (Pommes hachees)

Name: Hashed Potatoes (Pommes hachees)
Yield: 2 servings
Ingredients: Peel and cook the potatoes; put in a frying pan with some butter; pepper; salt; one grated onion

From The Swedish, French, American cook book, 1918

Serves 2

Serve for lunch or supper.

Presented as published in 1918. 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

Nutrition per serving

3Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories3 kcal

Protein0.1 g

Carbohydrates0.7 g

Fiber0.1 g

Sugars0.3 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.3 mg

Potassium11 mg

Calcium1.7 mg

Iron0 mg

Magnesium0.8 mg

Phosphorus2.2 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.4 mcg

Choline0.5 mg

Caffeine0 mg

Water6.7 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 411. The excerpt below is the record exactly as published.

Hashed Potatoes ( Pommes hachees ) Peel and cook the potatoes [see recipe: Boiled Potatoes]; chop very fine, put in a frying pan with some butter, pepper, salt, and one grated onion

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