Potatoes Recipes

Hashed Brown Potatoes

Hash sufficient cold boiled potatoes to make a pint; add a level teaspoonful of salt, a saltspoonful of pepper, and about four tablespoonfuls of cream. Put a tablespoonful of butter in a shallow frying-pan; when hot turn in the potatoes; pack them down smooth and even with a spatula; cook slowly until they are thoroughly browned on the bottom. Fold them over as you would an omelet, and turn them on a heated dish.

Stuffed Potatoes

Wash four large potatoes and cut them into halves crosswise. With a "scoop" take out the centres, leaving a wall at least half an inch thick. Bake these shells in a hot oven for twenty minutes. Chop sufficient meat to make a pint; add a level teaspoonful of salt, a saltspoonful of pepper, a tablespoonful of grated onion, a tablespoonful of chopped parsley; add sufficient stock to make the mixture moist (about half a cupful). Remove the potatoes from the oven; fill the shells with this mixture, rounding it up; dust them lightly with breadcrumbs and bake until browned. Serve as a supper or luncheon dish.

Sweet potatoes may be used in place of white if preferred.