Hash Browned Potatoes

For some strange unknown reason; for they are much advertised, and on occasion one can find a fairly good Corned –beef, or Red-Flannel hash (Section 5- Chapter 3- Beef Cooked in Liquid- Hash Recipes), it is very difficult, if not impossible to find, plain ordinary, old fashioned, Hash Browns in any modern North American restaurant. Perhaps this is because many North Americans don’t really know what they are, and may confuse the true Hash Browns with that sickening, greasy, deep-fried mess served up by the American fast food chains.

2 Tbsps. oil or drippings

6 boiled potatoes

            Salt and pepper

Chop, quite finely; the potatoes (a soup can, with both ends removed, works very well for this purpose), adding salt, and a dash of pepper. Heat the fat in a frying pan, and add the chopped potatoes to the depth of one inch. Press the potatoes down in the pan, packing them firmly. Cook slowly, without stirring, until the potato is brown on the bottom. Then begin at one side of the pan and fold the potatoes over on the other side like an omelette, packing closely together. Turn out on to a hot serving platter and serve.