Corned-Beef Hash
- Ingredients
- ½ pound boiled corned beef
- 2 or 3 potatoes
- ½ cup cream or milk
- ½ teaspoon salt
- Pepper
- Utensils
- Chopping-bowl and knife
- Frying-pan
- Directions
- Peel and boil the potatoes in time to have them cold when needed.
- Chop the corned beef and potatoes separately in a chopping-bowl.
- Heat the frying-pan, and grease it well with butter.
- Measure equal parts of the chopped meat and potatoes into the frying-pan, add the cream or milk and the seasoning, and mix together well.
- Cover the frying-pan and let it remain on the fire until the hash is thoroughly heated.
- Remarks
Cold left-over beef, veal, mutton, or lamb may be used for hash, instead of corned beef, by following these directions, but substituting Soup Stock for the cream or milk and adding a little onion juice to the seasonings.
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