Hashed Potatoes with Onions

Ingredients

• 1 quart of chopped potatoes
• 1 small tablespoonful butter
• 1/4 teaspoonful salt
• 1/4 teaspoonful pepper
• 1 fine-chopped onion

Method

1. 1

   Chop fine some cold boiled potatoes.

2. 2

   Melt butter in a frying pan, add potatoes, season with salt and pepper, cover, and fry for 5 minutes.

3. 3

   Stir, add onion, cover, and cook for 3 minutes, then serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 314. The excerpt below is the record exactly as published.

en teaspoonful pepper, 2 ounces butter, the yolks of 3 eggs, Ys giU of cream, and 4 ounces grated Parmesan cheese. Mix well, and form the mixture into round balls the size of an egg. Sprinkle some flour on a pastry board, roll the potatoes into long shapes, thick in the center and pointed at the ends ; brush them over with beaten egg ; make two slanting incisions on top of each, lay them in a buttered pan, brush over again with egg, and bake to a fine golden color in a hot oven. Potatoes with Parsley Sauce.— Peel and wash 1 quart small potatoes, place with 1 quart of cold water in a saucepan over the fire, add 1 tablespoonf ul salt, boil until done. In the meantime YEGETABLBS. 469 melt 1 tablespoonful butter in a sancepan, add Yt tablespoonful flour, stir, and cook 3 minntes ; add lYt cupful hot milk, cook 3 minutes ; season with Y4 teaspoonf ul salt and 1 tablespoonful fine* chopped parsley. Drain the potatoes, return them for a few min- utes in saucepaii to the fire, add the sauce, and serve in a hot dish. HOW TO UTILIZE COLD POTATOES. Hashed Potatoes. — Chop fine some cold boiled potatoes ; for 1 pint of chopped potatoes melt Yt tablespoonful butter in a frying pan, put in the potatoes, season with Yt ^^^^ teaspoonf ul salt and Y4 eyen teaspoonful pepper, coyer, and fry over moderate fire 5 min- utes ; remoTe the cover, stir for a few minutes, and serve. Potato Dnmplliigs. — Boil 9 medium-sized potatoes in 1 quart water, and 1 tablespoonful salt ; when done, drain and press them through a potato machine or sieve ; put the potatoes in a bowl, add Yt tablespoonful butter, Yt teaspoonful salt, and Yt cupful flour, 3 eggs, mix all together ; then put a small portion rolled into a ball into boiling water, cook 10 minutes; if too soft it will not hold together, in that case add more flour. Form the preparation into balls the size of an egg, roll in flour, put them in a saucepan of boiling salted water, and cook 10 to 12 minutes, remove with a skimmer and serve ; or roll the boiled dumplings in bread-crumbs and fry them light brown in butter. Potato Dumplings with Bread Grofitons.— The same as in foregoing recipe, the only difference being to add in place of flour 4 tablespoonf uls grated bread crumbs. Another way is to form the above preparation into balls the size of an egg, press them flat, and put in the center 4 small dice-shaped pieces of bread which have pre- viously been fried in butter ; then form the potatoes into a round ball again, and flnish the same as in foregoing recipe. Potato Bumplings with Farina. — Peel, wash, and boil 8 medium-sized potatoes with 1 quart water and 1 tablespoonful salt ; when done, drain and mash the potatoes, mix with 2 eggs, a little salt, 470 VEGETABLES. and 2 tablespoonf als dry farina ; form the preparation into balls the size of an egg ; drop into boiling salted water and boil 12 minutes ; remove with a skimmer, lay on a hot dish, pour over Y, cupful grated bread crumbs fried brown in butter, and serve. This preparation may be formed into small balls the size of a hickory nut and boiled in soup ; also fine-chopped parsley may be added. Hashed Potatoes with Onions.— Chop fine some cold boiled potatoes ; for 1 quart of chopped potatoes melt 1 small tablespoonful butter in a frying pan, add the potatoes, season with Yt teaspoonfnl salt, Yi teaspoonf ul pepper, cover and fry 5 minutes ; stir them well, add 1 fine-chopped onion

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