Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Corned Beef Hash.

1 pint of hashed corned beef.

1 pint of hashed potatoes.

1 teaspoonful of salt.

1/3 teaspoonful of pepper.

1 tablespoonful of butter.

1 gill of milk.

Have the meat about one fourth fat and three fourths lean. Chop it rather coarse. Chop the cold boiled potatoes a little coarser than the meat and season them with the salt and pepper. Mix the potato and meat, stirring with a fork. Add the milk, and stir lightly. Put the butter in the frying-pan, and when it becomes hot put in the hash, spreading it lightly and evenly, but not stirring it. Cover the pan and set where the hash will cook slowly and evenly for half an hour or more. There should be a rich brown crust on the bottom. At serving time fold and turn out on a hot dish, and serve on hot plates.