Plashed Potato

Ingredients

• a small piece of butter
• two or three sliced onions
• add milk, or thin cream
• with salt to taste
• and pepper to taste
• hashed potato

Method

1. 1

   Melt butter in a kettle, add onions and cook until brown.

2. 2

   Add milk or cream, salt, and pepper, then add hashed potato.

3. 3

   Cover and heat slowly until the milk soaks into the potato.

4. 4

   Stir minimally and serve without visible milk.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 74. The excerpt below is the record exactly as published.

Plashed potato warmed, I think much nicer than that which is coarsely sliced. This is my method of preparing it : Place a small piece of butter in the kettle or pan to be used for warm- ing, and when melted, add milk, or thin cream (which is better) , with salt and pepper to taste ; and lastly, add the hashed potato. Cover closely and set where it will heat slowly. The milk should boil up through and over the potato, and have time to soak into it pretty thoroughly. It should be stirred very little, and when served no milk should be visible. Hashed potato warmed in this manner is very nice w4th beefsteak, ham, or cold meat. " Chicken croquettes are very nice for breakfast, lunch, or supper. Do you know how they are made, Kate?" asked Emeline. "There are more elaborate methods, but this is very nice : Take a chicken, boiled as for salad, or cold roast chicken will answer. Chop fine and place in a stew-pan, with a gill of chicken broth. Season to taste with salt and pepper. Stir to a smooth paste an ounce of butter and tablespoon- ful of flour, which add to the chicken when boil- ing. Lastly, add the well-beaten yolks of two 176 COOKING AND CASTLE-BUILDING. eggs, stirring rapidly. Eemove at once from the fire. When cold, add minced parsley; mix well. Scatter fine bread-crumbs on the bread-board, and taking a spoonful of chicken roll into any shaj^e desired, rolling in some of the crumbs. When shaped, dip in beaten egg, roll in bread-crumbs, lay in a wire basket, and fry in hot lard the same as chicken, potatoes, etc. The wire basket is also nice for frying potatoes. " A simple stew that is relished occasionally as a breakfast dish, by most persons, is made in this manner : Put a piece of butter and two or three sliced onions

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