Hash Recipe

Hash, though a dish often laughed at, is always appetizing when well

made. Corn beef hash indeed has quite a reputation, and is made by

chopping cold corn beef rather fine, adding an equal quantity of cold

boiled potatoes, chopped, wetting with enough boiling water to keep from

burning, seasoning with salt, pepper and a little butter, and then

allowing to cook gently for at least twenty minutes. All kinds of hash

need to simmer for quite a while, in order to blend the flavor of the

meat and the potatoes, and give the delicate taste that marks a

carefully prepared dish. Beef, particularly browned scraps, finely

minced, and mixed with an equal quantity of minced cold boiled potatoes,

seasoned and prepared as just directed, is very good for breakfast

served on rounds of buttered toast. And either kind can be allowed to

brown down in the pan and then turned out on a hot plate, rolled over

with a nice thick crust. Any kind of meat can be used, however.

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