Hash may be made with one or many cooked vegetables, the vegetable or vegetable being used alone or combined with meat or fish. Potato is the most useful vegetable for a hash, as it combines well with the animal food or with other vegetables.

The conditions essential to a good hash are that the vegetables shall be cut fairly fine, but not so fine that the pieces shall lose their shape or stick together - that is, the particles should drop apart readily when shaken on a fork. Each vegetable must be cut up separately, then all be mixed. The vegetables, or vegetable, and meat or fish must be well seasoned with salt and pepper, and if liked there may be added a little minced onion, parsley, or green pepper finely minced. The hash must be moistened a little with meat broth, milk, or water (not more than half a cup for a quart of hash). When the hash is mixed, seasoned, and moistened, put a tablespoon of butter or drippings in a frying - pan. When this is melted put in the hash, and spread evenly and lightly in the pan. Over this put little dots of butter or drippings, using about one tablespoon in all. Cover the pan and place where the hash will not burn, but where the heat is fairly good, and cook half an hour, then fold and turn on a hot platter. A rich brown crust will have formed on the bottom of the hash if the heat was sufficient. Serve very hot. The plates on which hash is served should be hot.