Potato Hash

Name: Potato Hash
Ingredients: some cold chopped potatoes; a little fat; an equal quantity of cold meat; pepper; salt

From English and French cookery, 1890

Presented as published in 1890. 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

180Calories

7 gProtein

42 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories180 kcal

Protein6.9 g

Carbohydrates42 g

Fiber11 g

Sugars0.2 g

Total Fat1 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium380 mg

Potassium943 mg

Calcium178 mg

Iron12 mg

Magnesium88 mg

Phosphorus121 mg

Zinc1 mg

Copper1.6 mg

Manganese5.2 mg

Vitamin D0 mcg

Vitamin C7.8 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate19 mcg

Choline2.8 mg

Caffeine0 mg

Water120 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 65. The excerpt below is the record exactly as published.

Potato Hash. — Put some cold chopped potatoes into a frying-pan with a little fat, stir them about for 5 minutes, then add an equal quantity of cold meat, cut into squares, season with pepper and salt

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