Hashbrown potatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Salt Pork; diced |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Potato; boiled, cold |
| Salt | ||
Directions
Fry salt pork until there is about ⅓ cup of fat. Remove the pork scraps and mix the fat with the potatoes, salt and pepper. Fry for 3 minutes stirring constantly. Brown. Fold like an omelet and serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes Culinary Arts Press, 1936.
Posted to EAT-L Digest by Bill Spalding <billspa@...> on Aug 30, 1997
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