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

by Bertha Haffner-Ginger

Spanish Hash

Put a layer of seasoned whipped potatoes one inch thick in a shallow baking pan. Another layer of finely chopped beef, lamb, veal, fish, or fowl; seasoned with salt and pepper and a little onion browned in lard; prepare a top layer of one cup onions, one green and one sweet red pepper, one tablespoon parsley, teaspoon chili powder or pulp, salt, tablespoon flour—all browned in two tablespoons lard. Add one-half can tomatoes; cook till thick; spread over meat layer, sprinkle with bread crumbs, bits of cheese and bake. Dainty when baked in individual dishes.