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HASHED BROWN POTATOES
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DIRECTIONS
- Prepare and boil the potatoes in accordance with directions on page 66, drain off the water, and let the potatoes cool.
- Cut or chop the potatoes into small bits, and add the salt and pepper.
- Melt the butter in a frying-pan, and put the potato in this.
- Pour the cream over the potato, cover the pan, and cook slowly for fifteen minutes.
- Remove the cover of the pan, press the potato firmly into the pan, and let it brown on the under side.
- 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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