A Good Everyday Hash


Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Chopped Soup Meat
  • An Onion
  • 2 Potatoes
  • 2 Hard-Boiled Eggs
  • A Tablespoonful of Butter
  • ½ Pint of Water
  • Salt and Pepper to Taste
  • ½ Pod of Red Pepper, Without the Seeds
  • A Dash of Cayenne


Chop the left-over bouilli fine in dice shapes, and to every quart of the Meat allow one onion, a tablespoonful of butter, two-hard boiled eggs, two cold (left-over) potatoes, a half pint of water, and salt and pepper to taste. Chop the potatoes, onions and eggs fine and put them into the stewing pan with the Meat, adding by degrees the butter, salt and black pepper, with a little dash of Cayenne. Stew very slowly for about fifteen or twenty minutes and serve hot.