Beef Hash Recipe

Instructions

1. Cut the fat and every atom of gristle from cold roast or boiled beef and chop fine.
2. Add a little less quantity of cold chopped potatoes.
3. Season with salt and pepper, a little melted butter and milk or cream--preferably cream--sufficient to moisten it.
4. Turn into a frying-pan and heat, stirring until it is hot; then let it brown on the bottom, or turn out without browning on a hot dish.
5. Make corned-beef hash in the same way, carefully trimming off the fat and any objectionable bits before chopping.
6. When thoroughly heated, lift with a spoon from one side of the pan to the other, and add a spoonful of drippings; spread the hash evenly over the pan and let it get well browned.
7. Invert on a hot platter and serve poached eggs on top, or garnish with a border of hard-boiled eggs sauted in crumbs.