Hashed Browned Potatoes

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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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Chop cold, boiled potatoes (new ones are best) into bits the size of a peanut. Season with salt and pepper, and for 1 qt. of potatoes allow 3 tablespoons butter. Heat the butter and toss the potatoes in it till they begin to show a little brown, then add ½ cup of cream and place in a very hot oven to brown. Serve in the baking dish.