Recipe: Corn Beef Hash

Cut the cooked meat into one-half inch cubes and place in a Saucepan and add to each cup of meat

  • One and one-half cups of pared and diced potatoes
  • One-half cup of finely chopped onions
  • One cup of boiling water

Cover closely and steam until meat and potatoes are tender and the water is evaporated; then season. Now melt three[pg 318]tablespoons of shortening in an iron frying pan and when hot turn in the hash, forming an omelet shape in half the pan. When nicely browned, turn the hash with a cake turner, still keeping the omelet shape, and brown. Turn on a hot platter and garnish with finely chopped parsley.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss