Recipe of the Week: Chicken Hash

The following recipe for chicken hash is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be available for pre-order on or about February 5, 2021. The 14th Edition sold out quickly, so place a reminder in your calendar, if you want one.

Ingredients
  • 1-1/2 cup chopped chicken
  • 1 tablespoon parsley
  • 1 cup diced boiled potatoes
  • 2 tablespoons butter or butter substitute
  • Salt
  • Pepper
  • 1/2 cup stock or water
Directions

Mix the chicken and the potatoes lightly together. Melt the butter or butter substitute in the blazer, add lhe potato and meat, parsley, seasoning, and stock, and cook until heated, browning if desired. Heat directly over the flame.

If desired, one-fourth cup of chopped green peppers may be added.

This recipe will serve four to six persons.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!




2 Comments

  1. Tried this recipe today, had to make a few tweaks.

    1. I don’t know what a “blazer” is, I just used a deep cast iron skillet.

    2. I used an instant pot to make the potatoes. Boiling would work just as well.

    3. I also diced an onion to add into the skillet, and it made the dish taste very nice.

    4. I used the green bell pepper, and it was a nice addition.

    5. You do not need a cup of chicken stock. Maybe a quarter cup at most.

    Overall, this recipe was easy and very tasty. My wife and I enjoyed it greatly.

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