Home › The World's Kitchen › Hashed Brown Potatoes

Hashed Brown Potatoes

Boil in a quart of water with a teaspoon salt six medium-sized potatoes for thirty-five minutes. Peel, let cool off and them chop them very fine. Heat a tablespoon butter or good fat in a frying pan and add the potatoes. Season with a teaspoon salt and three saltspoons white pepper. Gently toss them in the pan while cooking on a brisk fire for ten minutes. Give them an omelet shape and let them get a nice golden colour, which will require five or six minutes. Turn them on a hot dish and serve.