Page:Browne - The Plain Sailing Cook Book.djvu/81

 

HASHED BROWN POTATOES

• MATERIALS
• 3 or 4 potatoes
• 1 tablespoon butter
• ½ cup cream
• 1 teaspoon salt
• Pepper

• UTENSILS
• Vegetable-knife
• Frying-pan
• Pancake-turner

 

DIRECTIONS

1. Prepare and boil the potatoes in accordance with directions on page 66, drain off the water, and let the potatoes cool.
2. Cut or chop the potatoes into small bits, and add the salt and pepper.
3. Melt the butter in a frying-pan, and put the potato in this.
4. Pour the cream over the potato, cover the pan, and cook slowly for fifteen minutes.
5. Remove the cover of the pan, press the potato firmly into the pan, and let it brown on the under side.
6. Lift the potato with the pancake-turner, folding one half over the other, and put it onto a hot serving-dish.

 

REMARKS

A small quantity of finely chopped green pepper or pimento may be mixed with the potato, if desired.

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