Hashed Browned Potatoes

Mix cream, oil or melted butter and salt with chopped potatoes. Spread evenly in well oiled frying pan, pour a very little water over if oil or butter are used, cover and heat slowly without stirring. When delicately browned on the bottom, fold or roll like an omelet and serve on a hot platter with celery tops or a sprig of parsley.

Or, pour brown sauce over potatoes in baking dish, sprinkle with oil and heat in oven. A little milk or consommé may be added.