Home › Poultry and Left-over Meats › Hash

Hash

teaspoon pepper 1 teaspoon mixed onion Enough milk, water or celery stock to moisten 3 to 4 tablespoons butter Any available left-over meat may be used, taking about equal parts of meat and potato. Chop meat first, then add potato and chop together. Season. Melt fat (1 tablespoon to each cup of hash) in frying pan, spread hash in evenly and cook slowly for 20 minutes. Shake the pan occasionally to prevent sticking. The hash may be put in a buttered pan and baked in the oven. . 2 cups cold cooked meat (chicken, beef, veal or lamb) 2 cups meat stock