New York Hash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c chopped cooked meat - beef, corned beef, turkey, chicken, veal, or mutton
2 c chopped potatoes
2 tbs butter
1/2 c boiling water or stock
Seasoning to taste
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Directions: |
Directions:The cold meat should be chopped rather fine, and the potatoes not chopped until cold. Season the meat and potatoes, put the water and butter over the fire, and when the water boils again add the meat and potatoes. Nothing is better to cook hash in than an old-fashioned iron saucepan or spider. The difficulty of making good hash lies in the cooking, for it must be stirred, yet not too much, or it will be pasty; the water should not boil away, yet the hash must not be dry, nor yet watery. Let it cook, stirring occasionally, until there is a coating on the bottom of the pan from which the hash can be freed without sticking. Serve at once. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hr |
Personal
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Personal
Notes: Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Sept 1935.
Selected recipes from "The Enterprising Housekeeper" 6th Edition, by Helen Louise Johnson, Copyright 1906. Given to Kathleen Hooper in 1935 by Grandma Hooper up home. Grandma Hooper "up home" - Lavina Francla Barker Hooper (3/5/1869 - 1/30/1952) married in 1883 to Byron David Hooper (5/16/1861 - 1/30/1940).
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