Potato hash
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Potatoes, cooked |
| 50 | grams | Butter or margarine |
| 100 | millilitres | Milk |
| Salt and pepper | ||
| Oil for frying | ||
Directions
Serves 2-3
You can use leftover baked potatoes for this dish if you have them around. The simple device of browning a cake of mashed potatoes until it is golden on both sides is one of the most delicious ways of cooking potatoes. Warming, satisfying food.
Mash the potatoes thoroughly with the butter or margarine, and beat to a smooth pur‚e with the milk. Season well with salt and pepper.
Put a little oil into a heavy bottomed pan and press the mixture down into it. Fry until the bottom is well browned, over a very low heat - about 20 minutes. Turn over and brown the second side for a further 20 minutes or so. Turn out on to a warm serving-dish.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias