When it came to cooking meat for breakfast, Margaret thought she had better
take first what looked easiest, so she chose--
Corned Beef Hash
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
Liver and Bacon
Liver and Bacon on Skewers
Steak with Bananas
Frizzled Dried Beef
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