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Hashed Browned Potatoes

Place a tablespoon of butter in a frying-pan and when hot add cold, boiled, finely chopped potatoes to the depth of one inch. Usually four good-sized potatoes will be sufficient. When chopping them add one teaspoon of salt and a dash of pepper. Press the potato down in the pan, packing it firmly with a limber knife. Cook slowly for six or seven minutes, when the potato should be brown. Do not stir it. Now begin at one side of the pan, and fold the potato over on the other like an omelet, packing it closely together. Turn it upside down on the serving platter, when ready to serve.