*  Exported from  MasterCook  *

                           Down East Fish Hash

Recipe By     : The Ladies Aid Cookbook by Beatrice Vaughan, 1971
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1    sm           Onion -- diced
      2    tb           Fat -- melted
      2    c            Potatoes -- cooked & diced
      2    c            Fish -- cooked & flaked
      1    ts           Salt
      1    pn           Pepper
      1    ts           Worcestershire sauce
    2/3    c            Evaporated milk; undiluted
      2                 Eggs -- hard cooked, shelled
                        - and diced
 
  Simmer the onion in the melted fat for about 5 minutes. Add the
  potatoes, fish, and eggs. Sprinkle with the salt and pepper. Add
  the Worcestershire sauce to the milk and stir into the fish and
  potato mixture. Cover and cook over moderate heat until hash is
  crusty and brown on the bottom. With pancake turner, turn the hash
  like an omelet and brown on the other side. Serve piping hot.
  
  An old-fashioned rule from the coast of Maine.
  
  Pub by The Stephen Greene Press, Brattleboro, Vermont, 1971
  
  Shared by Robert Rostrup
 

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