A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use leftover vegetables from a boiled dinner. Keep covered initially to retain steam, then uncover and stir occasionally.
Preserved exactly as written in the original source
Chop rather coarsely the remains of vegetables left from a boiled dinner
Sprinkle over them a little pepper
Place in a saucepan or frying pan over the fire
Put in a piece of butter the size of a hickory nut
When it begins to melt, tip the dish so as to oil the bottom and around the sides
Put in the chopped vegetables
Pour in a spoonful or two of hot water from the tea-kettle
Cover quickly so as to keep in the steam
When heated thoroughly take off the cover and stir occasionally until well cooked
Serve hot
Modern guidance to help you succeed with this vintage recipe
Chopping vegetables coarsely increases surface area for browning while maintaining texture. Starting with a covered pan creates a steam environment that quickly reheats the interior of pre-cooked vegetables without drying them out. Removing the lid later allows excess moisture to evaporate, concentrating flavors and enabling the Maillard reaction to create caramelized, golden-brown surfaces. The butter coating prevents sticking and adds richness while facilitating even heat distribution.
The vegetables can be chopped and stored in an airtight container in the refrigerator up to 1 day ahead. Bring to room temperature for 15 minutes before cooking for more even heating.
Store cooled hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small pat of butter, stirring occasionally, until warmed through and lightly crisped, about 5 to 7 minutes.
AI-generated tips from Chef Cecil's culinary database
The vegetables can be chopped and stored in an airtight container in the refrigerator up to 1 day ahead. Bring to room temperature for 15 minutes before cooking for more even heating.
Store cooled hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small pat of butter, stirring occasionally, until warmed through and lightly crisped, about 5 to 7 minutes.
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