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Browned Hashed Potatoes

Chop 2 cold boiled potatoes rather fine, season with 1/2 teaspoonful of salt and a dash of pepper.

Put I tablespoonful of butter in a frying-pan; when hot, put in the potatoes, smooth them carefully over the bottom of the pan, cook slowly without stirring until the potatoes are golden brown and are sort of stuck together. A sprinkling of chopped parsley may be added and the potatoes rolled over like an omelet. Roll very carefully or they will fall to pieces.