2 cups chopped, cooked meat
2 cups mashed potato
2 cups left-over gravy
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1 teaspoon onion
1 or 2 tablespoons butter
It is unnecessary to follow above proportions. Use available
amounts of meat and potato, and gravy, and seasons to taste.
Line bottom of baking dish with well beaten mashed potato (either
hot or left over). Add thick layer of meat and gravy, then layer
of potato, until dish is full. Make the top crust of potato. Generously
dot on top with bits of butter. Or, meat and gravy may be placed
in lower part of baking dish with single thick layer of mashed
potato for the crust.
Stiffly beaten egg white may be folded into mashed potatoes before
adding to meat, if desired. Bake in hot oven till potatoes are
brown, or if cold potatoes have been used, till thoroughly heated
and browned. Crumbs, macaroni or rice may be substituted for potatoes.
Hash, as I remember it made by my mother, was very similar only
mixed together and spooned into a skillet greased with fresh lard.
The ground up meat and potato with gravy, onion, and salt and
pepper was cooked or fried to a crispy mixture and served with
fresh homemade bread or biscuits. A filling meal of leftovers
that was good anytime of year. This menu was especially good when
served with honey or jelly and a vegetable of creamed corn and
peas, and fresh cold milk.
