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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Remove bones and gristle and chop the meat. To each cup of meat, add 2 cups potatoes (mashed or chopped), ½ teaspoon salt and a speck of pepper. Mix thoroughly. Put 2 tablespoons butter or dripping into a fry pan, add the hash and let it cook slowly, until browned on the bottom.

A little stewed tomato or onion juice may be added.