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.
Hash of Fresh Meat.
Any kind of meat can be used to make a meat-and-potato hash; but, of course, nothing is so good as corned beef. Cold roast, boiled, or broiled beef, mutton, lamb, veal, or tongue can be freed from skin, fat, and bones, seasoned highly with salt and pepper, and cooked like corned beef hash. Even two or three kinds of meat can be used. If it happens that you have a bit of steak, a part of a chop, and perhaps a slice of tongue, use them all.
Sausage Hash.
3 cold boiled potatoes.
2 cooked sausages.
1/2 teaspoonful of salt.
1/8 teaspoonful of pepper.