Baked Meat Hash (Beef, Corned Beef, Lamb, Pork, Veal, or Ham)
Recipe No. 322 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Beef · Meat · Pork
Recipe No. 322 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Meat, boneless, cooked — 22 pounds
- Potatoes, cooked — 20 pounds
- Onions — 5 pounds (5 No. 56 dippers)
- Salt — 4 ounces (8 mess kit spoons)
- Pepper — ¼ ounce (1 mess kit spoon)
- Meat stock — 2 gallons (8 No. 56 dippers)
Directions
- Chop or cut cooked meat, potatoes, and onions into cubes. Add salt, pepper, and meat stock; mix well.
- Spread hash in well-greased baking pans. Bake in slow oven (325° F.) about 1 hour.
- Cut into squares.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Meat, boneless, cooked — 1 lb 12¼ oz Potatoes, cooked — 1 lb 9⅔ oz Onions — 6⅓ oz Salt — about 2 tsp Pepper — a pinch Meat stock — 2½ cups
If there is an insufficient amount of cooked meat, fresh ground meat may be used to make up the deficiency. Increase cooking time. Use ⅓ more uncooked boneless meat than cooked to allow for shrinkage.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 322, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.