Recipe: Crispy Browned Hash for Two (using any meat, 1950's)

CRISPY BROWNED HASH

1 cup chopped cooked beef chuck*
1 cup chopped cooked potatoes
1 onion, minced
1 tablespoon minced fresh parsley
Salt and pepper to taste
1/2 cup milk

Combine all ingredients except milk.

Place a little fat in a hot heavy skillet over medium heat. When fat is very hot, spread hash evenly in skillet. The pan should be hot enough to brown the bottom of the hash quickly. Add milk and mix. Cover and cook slowly until crisp, about 10 minutes.

*You can use chopped cooked veal, lanb, ham, chicken or turkey in place of the beef when machine hash.

VARIATION:

RED FLANNEL HASH:
Use corned beef, substitute chopped beets for half of potatoes.

Makes 2 servings
Source: Betty Crocker Dinner for Two Cook Book, 1958