Senator Hanna's Hash

Ingredients

• equal portions of tender boiled corned beef
• and mealy boiled potatoes
• a small onion, chopped very fine
• a clove of garlic
• a slice of onion
• salt
• pepper

Method

1. 1

   Cut potatoes and meat into small cubes.

2. 2

   Mix with chopped onion.

3. 3

   Butter a frying pan, add the mixture, and press a clove of garlic wrapped in salt pork into the center.

4. 4

   Cook covered, adding water if desired.

5. 5

   Brown in the oven and serve with fried Bermuda onions and lemon quarters.

Nutrition per serving

As published

This recipe was extracted from The Rural cook book (1907), page 22. The excerpt below is the record exactly as published.

Senator Hanna's Hash. — This is the recipe given by the Boston Cook- ing School. Take equal portions of tender boiled corned beef and mealy boiled potatoes. Cut the potatoes Into small cubes and the meat as fine as possible. Mix thoroughly with these a small onion, chopped very fine; a slice of onion is often sufficient. Butter a hot frying pan and turn into it chopped materials. Press into the center of the mass a clove of garlic, wrapped in a piece of salt pork or mild cured bacon. Set over a moderate fire, cover and let cook, adding a small quantity of water, if moist hash is preferred; when heated, stir, remove the garlic and give the whole round shape. Let stand in the oven until browned underneath, then carefully slide on a serving dish. While the hash is cooking cut one or 38 THE RURAL COOK BOOK. two Bermuda onions into thin slices and fry until crisp in deep fat Use these as a garnish for the hash (or omit if preferred). Serve with lemon quarters. Hot-pot. — Two pounds of cross-rib is cut in small pieces and put in an earthen saucepan, with two minced onions, five or six small green pep- pers, whole, a few chives, a handful of seeded raisins, a cupful of to- matoes, peeled and sliced, eight or 10 olives, a bit of thyme, a big table- spoonful of drippings, sail to taste, and a cupful of vinegar and water. The pot is covered tightly, and the mixture simmered slowly until the meat is cooked to pieces ; then a tablespoonful of butter well coated with flour is stirred in to thicken the gravy. Liver and Bacon in Casserole. — Slice liver about half an inch thick, and put in a buttered saucepan, pepper

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