Hashed
Brown Potatoes
1
pound baking potatoes, peeled and quartered
Salt
Butter
or margarine
Salt
and pepper
In
a medium saucepan over medium heat, cook potatoes in boiling salted water until
tender. Drain. Over low heat, shake pan to dry potatoes. With a table knife,
chop potatoes until almost mashed.
Place
potatoes in a heavily buttered 8-inch skillet. Pat down top evenly; dot with
butter or margarine and sprinkle with salt and pepper. Cover; cook over low heat
until bottom is browned. (Lift gently with spatula to check.)
To
serve, invert onto a plate so browned side is up.