Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 lb salt pork or bacon, diced small
- 1 onion, chopped
- 1-1/2 C diced boiled potatoes
- 1-1/2 C flaked or chopped cooked fish
- Salt
- Freshly ground pepper
Directions
In a hot skillet, cook the salt pork until the fat is rendered and the bits
of pork are brown and crisp. Remove, drain on paper towels, and set aside.
Toss together the onion, potatoes, fish, and salt and pepper to taste---take
care not to over salt: the salt pork may supply enough. Stir into the fat in
the skillet and cook over medium heat. Press down with a spatula and cook
over 5 minutes, until the bottom is brown. Turn the hash over and cook until
the underside is nicely browned. Tip out onto a warm platter and sprinkle
with the crisp bits of salt pork.
Cookbook: The Fannie Farmer Cookbook
Author: Marion Cunningham
Typed By: Susan Godfrey