The Myrtle Reed Cook Book

by Myrtle Reed

HASHED BROWN POTATOES

Peel and chop fine enough raw potatoes to make a pint. Heat two tablespoonfuls of beef drippings in a frying-pan, add the potatoes, sprinkle with salt and pepper, add two tablespoonfuls of stock or hot water, cover and cook slowly until soft, then more rapidly until brown. If more liquid is required, add a little stock or water or cream. When a crisp crust is formed, loosen at the edges, and turn like an omelet.