Corned-Beef Hash - American Recipe

Corned-Beef Hash

🌍 American, American Home Cooking Difficulty: ●○○○○

🍳 Equipment: Chopping-bowl and knife, Frying-pan

Traditional corned-beef hash — straightforward 1920s home cooking.

Ingredients

• ½ pound boiled corned beef
• 2 or 3 potatoes
• ½ cup cream or milk
• ½ teaspoon salt
• Pepper

Method

1. Peel — and boil the potatoes in time to have them cold when needed.
2. Chop — the corned beef and potatoes separately in a chopping-bowl.
3. Heat — the frying-pan, and grease it well with butter.
4. 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.
5. Cover — the frying-pan and let it remain on the fire until the hash is thoroughly heated.

Tags: beef, potato, pepper, milk, cream · Source: The Plain Sailing Cook Book (1922)

Notes

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 (page 14) for the cream or milk and adding a little onion juice to the seasonings.

Cross-References

• See (page 14)