Saute Hash

Ingredients

• a half pint of cold cooked fresh meat, or corned beef hashed
• a half pint of cold hashed potato
• four tablespoonfuls of broth, gravy, milk, or cream
• two tablespoonfuls of butter

Method

1. 1

   Mix the meat and potato, season with salt and pepper, moisten with broth, and brown in a spider with butter.

2. 2

   Fold like an omelet and serve on a warm platter garnished with breakfast bacon.

3. 3

   Serve with sour baked or stewed apples.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 69. The excerpt below is the record exactly as published.

Saute Hash. — Mix together a half pint of cold cooked fresh meat, or corned beef hashed, and half a pint of cold hashed potato. The fresh meat may be either broiled, roasted, boiled, or stewed, and the pota- toes either boiled or baked. Season the mixture to taste with salt and pepper, moisten with four tablespoonfuls of broth, gravy, milk, or cream, brown in a spider, with two tablespoonfuls of butter

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