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Public Domain Recipes
cegoh (Pixabay License).

Hashed Brown Potatoes

Ingredients

Directions

  1. Chop potatoes fine, season with celery salt, salt and pepper to taste.
  2. Remove seeds and stem from pepper, wash drain and chop fine.
  3. Mix with potatoes.
  4. Put about 1 tablespoon of melted shortening in pan and when hot, add potatoes and cook slowly.
  5. When partly brown, fold into omelet shape in one side of pan.
  6. Fry until a rich brown.
  7. .

Other Information

Author: Organization.Yorkraft Inc

Source: Pennsylvania Dutch Cooking (1960-01-01)

Category: Side

Ingredient: potato, green pepper, celery salt, shortening, salt, pepper

Equipment: measuring cups, measuring spoons, stove, pot, knife

See Also

Hot Dutch Potato Salad

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Salad • avoirdupois • bacon, pepper, onion, sugar, green pepper, vinegar, potato, salt, egg, carrot • measuring cups, measuring spoons, knife, egg beater, stove, pot

Cod Fish Stew (Danish)

by: Mrs Clifford Olsen • Point Adams Packing Co • Savory Seafoods of Oregon (1957-07-01)

Seafood, Soup • fillet, green pepper, bacon, salt, onion, pepper, potato, water, tomato, celery seed, parsley, carrot • measuring cups, measuring spoons, knife, stove, pot

Codfish Stew

by: Mrs Clifford Olsen • Point Adams Packing Co (1957-07-01)

Seafood • bacon, carrot, onion, green pepper, cod, salt, potato, pepper, water, celery seed, tomato, parsley • measuring cups, measuring spoons, stove, pot

Fish-Tomato Stew

by: United States Department of Agriculture • Tomatoes On Your Table (1944-01-01)

Meat • avoirdupois • potato, fat, onion, green pepper, tomato, fish, salt, pepper • measuring cups, measuring spoons, knife, pot, stove

Philadelphia Pepper Pot

by: • Mary Cullen's department, Household arts service of The journal • Food Fashion Revue Cooking School Second Session (1938-01-01)

Meat • avoirdupois • bacon, onion, green pepper, stock, tripe, salt, pepper, potato, flour, butter, milk • measuring cups, measuring spoons, stove, knife, saucepan