Cut cold boiled or baked potatoes in one-fourth inch cubes (there should be two cups), sprinkle with salt, pepper, and one half teaspoon finely chopped parsley; add a few drops onion juice if desired. Re-heat in one and one-half cups thin White Sauce. This mixture may be turned into a buttered baking dish, sprinkled with buttered crumbs, and baked in a hot oven until mixture is heated through and crumbs are brown.
Hash Brown Potatoes
Cut fat salt pork in small pieces, fry it out and remove scraps (there should be four tablespoons). Heat fat in an iron spider, add two cups cold boiled potatoes finely chopped, season well with salt and pepper. Toss potatoes until well mixed with fat, cook four minutes, tossing constantly; then press to one side of the spider to form an omelet. When well browned underneath turn on to a hot serving dish, top side down. This gives potatoes the appearance of a folded omelet.
Lyonnaise Potatoes
Cook one onion, thinly sliced, in three tablespoons butter until delicately browned. Remove onion and keep in a warm place. Add three cups cold boiled potatoes cut in slices, sprinkle with salt, pepper, and stir until well mixed with butter. Press to one side of spider and let brown richly underneath, then sprinkle onions over potatoes, let heat thoroughly, then turn on a hot serving platter top side down; sprinkle with finely chopped parsley. Cooking the onion separately lessens the danger of burning the onion.
Burr Oak Farm Potatoes
Slice four medium size cold boiled potatoes. Put a layer in the bottom of a well buttered baking dish, sprinkle with a little onion juice, salt and pepper; slice over potatoes, “hard boiled” eggs. Sprinkle eggs with salt and pepper. Repeat until eight eggs and potatoes have been used. Pour over two cups thin White Sauce, cover with buttered crumbs and place in oven until heated throughout and crumbs are brown.
Potato Croquettes
- 2 cups hot riced potatoes.
- 2 tablespoons butter.
- ¾ teaspoon salt.
- ⅛ teaspoon white pepper.
- ¼ teaspoon celery salt.
- Few grains cayenne.
- Few drops onion juice.
- Yolk one egg.
- 1 teaspoon finely chopped parsley.
Process: Mix ingredients in the order given; beat mixture thoroughly. Spread on plate to cool. Shape and dip in crumbs, egg and crumbs again, and fry in deep hot fat. Drain on brown paper. Arrange in a pyramid on a folded napkin, garnish with parsley.