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(Vegetables) - (The International Jewish Cook Book)

Hash may be made with one or many vegetables and with or without the
addition of meat and fish. Potato is the most useful vegetable for hash,
because it combines well with meat or other vegetables. The vegetables
must be chopped fine, well seasoned with salt and pepper, and parsley,
onion, chives or green pepper if desired, and moistened with stock, milk
or water, using a quarter of a cup to a pint of hash. Melt one-half
tablespoon of butter or savory drippings in a pan; put in the hash,
spreading it evenly and dropping small pieces of butter or drippings
over the top. Cover the pan; let the hash cook over a moderate fire for
half an hour; fold over like an omelet and serve. If properly cooked
there will be a rich brown crust formed on the outside of the hash.

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