Hashbrown Potatoes Preparation
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. Posted to EAT-L Digest by Bill Spalding
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