Title: Hashed Brown Potatoes
Categories: Penn Vegetable
Yield: 1 Servings

1	lb	Salt pork, diced
1/8	ts	Pepper
2	c	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.

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