Corned Beef Hash
Instructions:
- 1 pint of chopped corned beef.
- 1 pint of cold boiled potatoes.
- 1 cup of clear soup, or one cup of cold water.
- 1 tablespoonful of butter.
- 1 teaspoonful of finely minced onion.
- 1/2 teaspoonful of salt.
- 3 shakes of pepper.
- Mix all together.
- Have a hot frying−pan, and in it put a tablespoonful of butter or nice fat, and when it bubbles shake it all around the pan.
- Put in the hash and cook it till dry, stirring it often and scraping it from the bottom of the pan.
- When none of the soup or water runs out when you lift a spoonful, and when it seems steaming hot, you can send it to the table in a hot dish, with parsley around it.
- Or you can let it cook without stirring till there is a nice brown crust on the bottom, when you can double it over as you would an omelette.
- Or you can make a pyramid of the hash in the middle of a round platter, and put poached eggs in a circle around it.
- Many people like one small cold boiled beet cut up fine in corned beef hash, and sometimes for a change you can put this in before you put it in the frying−pan