Meat-and-Potato Hash

Ingredients

• enough of the trimmings of cold corned beef to make three cupfuls
• the same quantity of cold boiled potatoes
• half a teaspoonful of pepper
• one teaspoonful of grated onion
• one table-spoonful of butter
• one-quarter of a cupful of milk
• the amount of salt will depend upon the saltness of the beef

Method

1. 1

   Take enough of the trimmings of cold corned beef to make three cupfuls when chopped rather fine.

2. 2

   Use also the same quantity of cold boiled potatoes, chopped rather coarse.

3. 3

   Sprinkle both ingredients with salt and pepper.

4. 4

   After mixing the materials lightly with a fork, add one-quarter of a cupful of milk.

5. 5

   Put one tablespoon of butter into a frying-pan, and when it has melted, put in the hash.

6. 6

   Spread it lightly on the bottom of the pan, cover it closely, and set it where it will heat slowly and cook for half an hour or more.

7. 7

   There should be a rich brown crust on the bottom when done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 146. The excerpt below is the record exactly as published.

Meat-and-Potato Hash. Take enough of the trimmings of cold corned beef to make three cupfuls when chopped rather fine. Use also the same quantity of cold boiled potatoes, chopped ratner coarse. Sprinkle both ingredients with salt and pepper ; half a teaspoonful of pepper will be enough, and the amount of salt will depend upon the saltness of the beef. Add also one teaspoonful of grated onion. After mixing the materials lightly with a fork, add one-quarter of a cupful of milk. Put one table-spoonful of butter

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