Recipes

Hashed Brown Potatoes

Recipe No. 618 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Side Dish · Vegetable

Serves 100 servings, approximately ⅔ cup each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 618 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

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

Directions

  1. Place chopped potatoes in baking pans; pour beef fat over potatoes.
  2. Sprinkle with salt and pepper.
  3. Fry on top of stove or bake in hot oven (450° to 500° F.) 20 to 25 minutes or until brown, stirring occasionally.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Potatoes, white, cooked, chopped — 3 lb 9⅔ oz Beef fat, melted — 2½ oz Salt — about 1½ tsp Pepper — scale to taste ((½ mess kit spoon))

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 618, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.