Hashbrown potatoes

Yield: 1 Servings

Measure Ingredient
1 pounds Salt Pork; diced
⅛ teaspoon Pepper
2 cups Potato; boiled, cold
\N \N Salt

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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