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Hashed Browned Potatoes (Chop two cold boiled potatoes)

Chop two cold boiled potatoes fine, dust with salt and pepper. Put a tablespoonful of butter in a frying-pan, when hot put in the potatoes. Spread them out perfectly even and about half an inch in thickness. Stand the pan over a moderate fire and cook slowly without stirring for about fifteen minutes. Then begin at one side of the pan and roll over carefully as for an omelet. Pack or bank the potatoes against one side of the pan. Take a small meat dish, place it against the side of the pan, turn the pan over, turning out the potatoes on to the dish in a roll nicely browned over the outside. Considerable practice is required before one can manage the roll without breaking.