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Spanish Hash

Name: Spanish Hash
Yield: 2 servings
Ingredients: One cup of cold meat; 3 mashed potatoes; 1 small onion; piece of celery chopped fine; 1 cup of tomatoes; 1 egg; pepper and salt

From Kentucky receipt book, 1903

Serves 2

Presented as published in 1903. 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

550Calories

24 gProtein

45 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories550 kcal

Protein24 g

Carbohydrates45 g

Fiber6.4 g

Sugars9.1 g

Total Fat31 g

Saturated Fat14 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.7 g

Omega-30.2 g

Cholesterol132 mg

Sodium778 mg

Potassium1328 mg

Calcium118 mg

Iron4.5 mg

Magnesium68 mg

Phosphorus339 mg

Zinc4.3 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C20 mg

Vitamin A151 mcg

Vitamin E1.1 mg

Vitamin K12 mcg

Vitamin B60.8 mg

Vitamin B125 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.8 mg

Folate47 mcg

Choline45 mg

Caffeine0 mg

Water409 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 33. The excerpt below is the record exactly as published.

Spanish Hash. One cup of cold meat, 3 mashed potatoes, 1 small onion, piece of celery chopped fine, 1 cup of tomatoes, 1 egg, pepper and salt

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