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Hashed Brown Potatoes
vegetables, penndutch
1 lb salt pork, diced
2 cup potato, boiled, cold
1/8 teaspoon pepper
1 single salt
Fry salt pork until there is about 1/3 cup of fat. Remove the pork scraps and mix the fat with the potatoes, salt and pepper. Fry for 3 minutes stirring constantly. Brown. Fold like an omelet and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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