Evening Republican, Volume 19, Number 195, Rensselaer, Jasper County, 18 August 1915 — Corned Beef Hash. [ARTICLE]

Corned Beef Hash.

Take corned beef without gristle or skin and equal parts of hot baked potatoes (I use cold boiled), wet them up with beef stock if you have it, if not take milk, just a flavor of onion and nutmeg. After you put it in your frying pan never stir. Put milk or stock in pan first with a generous piece of butter or drippings. Now turn in hash and simmer till liquid is absorbed, brown and fold. For a change use bits of celery or pieces of bacon instead of butter. —Exchange.