Recipes

Baked Salmon Hash

Recipe No. 158 from the U.S. Army's WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Fish · Salmon · Seafood

Serves Two No. 50 baking pans, 100 servings, approximately ¾ cup each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 158 from the U.S. Army’s WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

Salmon — 20 — 1-pound cans

  • Potatoes, mashed, without seasonings — 15 pounds (8 No. 56 dippers)
  • Onions, chopped — 10 pounds (10 No. 56 dippers)
  • Salt — 2½ ounces (5 mess kit spoons)
  • Pepper — (½ mess kit spoon)

Directions

  1. Remove skin from salmon. Mix salmon, salmon liquid, and remaining ingredients together.
  2. Spread mixture in greased baking pans. Bake in moderate oven (375° F.) about 1¼ hours.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Salmon — scale to taste (20 — 1-pound cans) Potatoes, mashed, without seasonings — 1 lb 3¼ oz Onions, chopped — 12¾ oz Salt — about 1¼ tsp Pepper — scale to taste ((½ mess kit spoon))

If hash is too dry, small lumps of butter or shortening may be placed on top of fish before baking.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 158, Fish. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.