This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
3 cupfuls riced boiled potatoes
1/4 cupful hot milk
4 tablespoonfuls butter melted in milk
3 cupfuls cooked potatoes, chopped fine 1 teaspoonful salt 1/4 teaspoonful pepper
6 tablespoonfuls milk 2 tablespoonfuls butter or drippings
Combine all the ingredients except the butter. Melt the latter in a frying pan, add the potato mixture, and smooth down, pressing it in shape. Cook for a moment over a quick fire and then slowly for twenty minutes, watching carefully that it does not burn. Then fold as an omelet, pressing the parts together. Turn onto a heated platter, and serve garnished with parsley and bacon, if it is to serve as a substantial dish.
3 cupfuls chopped potatoes 1 cupful chopped ham
1 cupful milk
Few grains salt and pepper
Mix together the potatoes, ham, milk and seasonings. Put 3 tablespoonfuls of drippings into a frying pan, melt and, when hot, pack in the potato mixture. Cover and cook slowly until the milk is absorbed and the mixture is brown on the bottom; fold over and turn as an omelet.
Use the proportions included in Hash-Browned Ham Potatoes, substituting chopped peanuts for the ham.