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Hashed Brown Potatoes

Cut three large raw potatoes into very small dice, season with salt and pepper, melt two tablespoons of butter in a frying pan, when hot add potatoes, and stir until they are well heated and mixed with the butter. Then push the potatoes to one side the pan and keep over a moderate fire without stirring for fifteen or twenty minutes. The potatoes should form together in the shape of an omelet. Chopped parsley may be added just before turning out if desired.

— Mrs. John E. Newkirk