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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

BEET HASH
 

 Take 2/3 cold boiled potatoes and 1/3 cold boiled beets; chop these together until fine as mince meat; have your skillet hot with a large spoonful of butter in it browned, scrape your hash into it, salt and pepper it, and pour over it a cupful of sweet cream, that is, that much cream for a skillet full of hash, if you have less hash use less cream; stir it slightly and serve hot or cold.

Sister Bessie Miller, North English, Iowa.