Nell B. Nichols

Hashed Brown Potatoes

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Brown and crisp on outside—tasty

Ingredients

  • 3 c. cubed cooked potatoes (about 4)
  • ¼ c. minced onion
  • ¼ c</

Method

  • Combine potatoes with onion, parsley, flour, salt and pepper; toss lightly to mix well. Stir in cream.
  • Heat 2 tblsp. drippings in heavy 8″ skillet. Spread potato mixture in skillet, packing down with spatula. Brown over medium heat until bottom is crusty, 10 to 15 min