Place in alternate layers in a pan and sprinkle the top with ground bread crumbs. Bake until brown.
HASHED BROWNED POTATOES
Use cold, boiled potatoes or good left-over baked potatoes. Pare and cut into three-quarter-inch dice or irregular pieces. Put in a shallow baking-pan, sprinkle with salt, pour over sufficient cooking oil, season well, and prevent scorching. Put into the oven, and when they begin to brown, stir continually till all are nicely browned.
NEW POTATOES AND CREAM
- New potatoes.
- Cream.
- Salt.
- Butter.
- Parsley.
Wash and rub new potatoes with a coarse cloth or scrubbing brush; drop into boiling water and boil briskly till done, but no more. Press the potato against the side of the kettle with a fork; if done, it will yield to gentle pressure. In a saucepan have ready some butter and cream, hot but not boiling, a little green parsley, and salt. Drain the potatoes, add the mixture, put over hot water a minute or two, and serve.
POTATOES A LA CREME
- Cold, boiled potatoes, 2 cups.
- Parsley, finely chopped.
- Flour.
- Milk.
- Butter, 1 tablespoonful.
- Salt.
Heat the milk and stir in the butter cut up in the flour. Stir until smooth and thick. Salt and add the potatoes, sliced, and a very little finely-chopped parsley. Shake over the fire until the potatoes are heated through. Pour into a deep dish and serve.