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Hashed Brown Potatoes

You'll need: Skillet or baking pan. Adapted for home kitchens by Halite from the U.S. War Department's Army Recipes (TM 10-412, 1946): scaled down from 100 servings, 1946 ingredients swapped for ones sold today, and the method rewritten. The recipe as printed is the Original version in this recipe's history.

6 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 1.2kg (2 ⅔ lb) Potatoes, white, cooked, chopped
  • 54g (2 oz) Beef fat (drippings), melted, or bacon drippings, lard, or vegetable oil
  • 5.1g (¾ tsp) Salt
  • Pepper, a pinch

Instructions

  1. 1

    Place the chopped potatoes in the skillet or baking pan and pour the beef fat over them.

  2. 2

    Sprinkle with the salt and pepper.

  3. 3

    Fry on the stovetop, or bake in a hot oven (450°F to 500°F), for 20 to 25 minutes, until browned, stirring occasionally.

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Hashed Brown Potatoes

100 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 45 pounds Potatoes, white, cooked, chopped
  • 2 pounds (1 No. 56 dipper) Beef fat, melted
  • 3 ounces (6 mess kit spoons) Salt
  • ½ mess kit spoon (½ mess kit spoon) Pepper

Instructions

  1. 1

    Place chopped potatoes in baking pans; pour beef fat over potatoes.

  2. 2

    Sprinkle with salt and pepper.

  3. 3

    Fry on top of stove or bake in hot oven (450^ to 500° F.) 20 to 25 minutes or until brown, stirring occasionally.

Typed from the page scan above. If the two disagree, go with the scan.

What we changed

  • Cut from the book’s 100 servings to 6 servings.
  • Swapped “Beef fat, melted” for “Beef fat (drippings), melted” (or bacon drippings, lard, or vegetable oil).
  • Scaled 4 amounts and rounded each to a kitchen measure, like ½ cup.
  • Fixed 1 fraction the scan of the 1946 page misread.
  • AI rewrote the method for a home kitchen. Tap As printed at the top to compare.

Taken from the log we keep of every edit to this recipe. We left out the line-by-line unit conversions.

Where this recipe comes from

It’s from Army Recipes (TM 10-412), the cookbook the U.S. War Department printed in 1946 for Army mess halls. As a U.S. government work, it’s in the public domain.

See the scanned book →

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