{"id":4250,"slug":"browned-hashed-potatoes","title":"Browned hashed potatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three cold boiled potatoes","three ounces of butter","salt and pepper","chopped parsley"],"ingredients_norm":["cold boiled potato","butter","salt and pepper","parsley"],"steps":["Hash three cold boiled potatoes.","Melt three ounces of butter in a frying pan.","Add the potatoes, season with salt and pepper, and fry evenly.","When nearly done form in the pan in the shape of a rolled omelet and fry again until well browned on the top.","Turn over on platter in the same manner as an omelet, and sprinkle with chopped parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w0:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"a4e153d09e2965688402fa0f6385083f83f4747e729fd67a55736644771417a6","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T16:34:18Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/browned-hashed-potatoes"}