Recipe - Hash

2 cup Cubed cooked roast beef
2 (up to)
3 cup Cubed boiled potatoes
Salt and pepper to taste
1 md Onion; chopped
1/3 cup Milk; cream or gravy
2 tablespoon Roast drippings or butter

Combine roast with potatoes. Add salt and pepper. Add onion and milk; toss
to blend. Heat drippings in skillet. Add hash. Cook slowly until brown and
crisp on bottom, adding more fat if needed. Fold like an omelet and serve.

MRS DAVID HENDERSON (GRACE)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.