Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Browned Hashed Potatoes
From The Hotel St. Francis cook book, 1919
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- three ounces of butter
- three cold boiled potatoes
- season with salt and pepper
- sprinkle with chopped parsley
Method
Hash the cold boiled potatoes.
Melt butter in a frying pan, add the potatoes, season, and fry evenly.
Form into the shape of a rolled omelet and fry until browned on top.
Turn onto a platter and sprinkle with chopped parsley.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 1. The excerpt below is the record exactly as published.
Browned hashed potatoes. Hash three cold boiled potatoes. Melt three ounces of butter in a frying pan, add the potatoes, season with salt and pepper, and fry evenly. When nearly done form in the pan in the shape of a rolled omelet and fry again until well browned on the top. Turn over on platter in the same manner as an omelet, and sprinkle with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.