White Hashed Potatoes Recipe

Butter an omelet pan and put into it cold boiled potatoes chopped rather fine; sprinkle with a little salt, scatter bits of butter over the top, and pour over a little white stock or hot water. Cover and cook slowly until thoroughly heated through. Turn out carefully into a hot dish without stirring. Care needs be taken that the potato be not browned, but the stock and butter absorbed.

Hashed Brown Potatoes Recipe

Chop six cold boiled potatoes very fine, adding half a teaspoonful of salt and a dash of pepper. Put one fourth cup of fat into the frying-pan, and, when hot, put in the potatoes, and heat quickly and thoroughly. Press into one side of the pan to form an omelet. When well browned, drain off the fat and turn on to a dish. Fat tried out from salt pork is considered the best.