Evening Republican, Volume 17, Number 96, Rensselaer, Jasper County, 22 April 1913 — Brown Hash. [ARTICLE]

Brown Hash.

Free cold, cooked beef or mutton from fat or gristle and chop fine, seasoning it very highly with salt and pepper. Add an equal quantity of cold potatoes, also chopped fine. Pot in a frying pan, adding sufficient stock—water most be used If you have no stock —to moisten thoroughly. Heat slowly, stirring often until very hot. For one pint of hash spread over the top one • tablespoonful of sweet beef dripping or butter, cover closely and draw to one side for twenty minutes, where it will crust on the bottom without burning. Fold over like an omelet and turn out on a hot platter.