California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Spanish Curry Hash

Brown in two tablespoons butter, three tablespoons chopped onions, one cup ground meat,—one or more kinds, one cup tomatoes, ten sliced olives, one tablespoon Worcestershire sauce, one chopped green sweet pepper, one-fourth teaspoon curry powder, one tablespoon flour; add cup of any meat stock or hot water; salt to taste; add one cup cooked rice; alternate in layer with hash. Pour little butter over top and bake. Garnish with parsley and slices of hard cooked egg.