Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Hashed Potatoes with Eggs.

Chop fine 8 or 10 cold boiled potatoes; heat a pan (cast-iron is preferable,) quite hot; put in butter the size of an egg, and as soon as melted add the potatoes; salt and pepper; slightly stirring frequently, and, when heated thoroughly, stir in four well-beaten eggs. Serve on a hot dish.