Recipe - Hashbrown Potatoes

1 pound Salt Pork; minced
1/8 teaspoon Pepper
2 cup Potato; boiled, cold
Salt

Fry salt pork until there is about 1/3 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 EATL Digest by Bill Spalding billspa@ICANECT.NET on Aug 30,
1997