Spanish Hash

Ingredients

• layer of seasoned whipped potatoes one inch thick
• finely chopped beef, lamb, veal, fish, or fowl
• one cup onions
• one green pepper
• one sweet red pepper
• one tablespoon parsley
• teaspoon chili powder or pulp
• tablespoon flour
• one-half can tomatoes

Method

1. 1

   Layer seasoned whipped potatoes, then meat seasoned with salt, pepper, and browned onion.

2. 2

   Top with onions, peppers, parsley, chili powder, flour, and tomatoes.

3. 3

   Cook until thick, sprinkle with bread crumbs and cheese, and bake.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 9. The excerpt below is the record exactly as published.

eet green pepper, lemon and parsley. .Sf) MPJXICAN-Si^ANISH HKCIPKS Spanish Hash Put a layer of seasoned whipped potatoes one ineli tliielv in a sliallow l)alving pan. Another layer of finely chopped beef, lamb, veal, fish, or fowl; seasoned with salt and pepper and a lit- tle onion browned in lard; prepare a top la^^er of one cup onions, one green and one sweet red pep- per, one. tablespoon parsley, teaspoon chili pow- der or pulp, salt, tablespoon Hour — all browned in two tablespoons lard. Add one-half can toma- toes; cook till thick; spread over meat hiyer, sprinkle with bread crumbs, bits of cheese and bake. Dainty when baked in individual dishes. Spanish Curry Hash Brown in two ta])lespoons butter, three table- spoons chopped onions, one cu]) ground meat, — one or more kinds, one cup tomatoes, ten sliced olives, one tablespoon Worcestershire sauce, o]ie chojjped green swc^et pep])er, one-fourth tea- spoon curry ]30wder, one tablespoon flour

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