Crispy Browned Hash
This recipe comes from the Betty Crocker New Picture Cookbook circa 1961. It is from the leftover meats section, and it's a keeper!
1 cup chopped cooked beef chuck
1 cup chopped cooked potatoes
1 onion, minced
1 tablespoon minced parsley (I omit)
salt and pepper to taste
1/2 cup milk
Combine all ingredients except milk. Place a little fat in a hot heavy skillet over medium heat. When fat is very hot, spread hash evenly in skillet. The pan should be hot enough to brown the bottom of the hash quickly, 10-15 minutes.
Add milk and mix. Cover and cook slowly until crisp, about 10 minutes.
Makes 2-3 servings