Page:Browne - The Plain Sailing Cook Book.djvu/81

 HASHED BROWN POTATOES


 * MATERIALS

3 or 4 potatoes

1 tablespoon butter

½ cup cream

1 teaspoon salt

Pepper


 * UTENSILS

Vegetable-knife

Frying-pan

Pancake-turner

DIRECTIONS


 * 1) Prepare and boil the potatoes in accordance with directions on page 66, drain off the water, and let the potatoes cool.
 * 2) Cut or chop the potatoes into small bits, and add the salt and pepper.
 * 3) Melt the butter in a frying-pan, and put the potato in this.
 * 4) Pour the cream over the potato, cover the pan, and cook slowly for fifteen minutes.
 * 5) Remove the cover of the pan, press the potato firmly into the pan, and let it brown on the under side.
 * 6) Lift the potato with the pancake-turner, folding one half over the other, and put it onto a hot serving-dish.

REMARKS

A small quantity of finely chopped green pepper or pimento may be mixed with the potato, if desired. 