Meat Hash

Ingredients

• one-third meat
• two-thirds potato
• a teaspoonful of salt
• half a teaspoonful of pepper
• a tablespoonful of butter

Method

1. 1

   Chop meat and mix with potatoes.

2. 2

   Season and heat in butter, stirring often.

3. 3

   Serve on buttered toast.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 96. The excerpt below is the record exactly as published.

Meat Hash. The English hash is meat cut either in slices or mouth- fuls, and warmed in the gravy; and the Southern hash is the same. A genuine hash, however, requires potato, and may be made of any sort of meat ; cold roast beef being excellent, and cold corned beef best of all. Mutton is good ; but veal should always be used as a mince, and served on toast as in the rule to be given. Chop the meat fine, and allow one-third meat to two- thirds potato. For corned-beef hash the potatoes should be freshly boiled and mashed. For other cold meats finely-chopped cold potatoes will answer. To a quart of the mixture allow a teaspoonful of salt and half a tea- spoonful of pepper mixed together, and sprinkled on the meat before chopping. Heat a tablespoonful of butter

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