Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Hashed Brown Potatoes

Sprinkle two cups cold boiled potato cubes with salt and pepper. Melt one tablespoon butter; add one tablespoon flour and one half cup brown stock. Cook five minutes; add potato cubes; cook ten minutes, stirring, without breaking potatoes. Melt one tablespoon butter in another frying pan. When brown, turn in potatoes, spread evenly, and cook ten minutes; fold like an omelet, and serve hot.