Acushnet Hash
Ingredients
Directions
Cook the hash
Heat chopped onion in oil or butter.
Add 2 parts chopped potatoes and ½-1 part coarse zwieback crumbs or granella, with salt.
Pour a little nut milk or dairy cream and water over.
Cover and heat well.
Brown and finish
Brown in oven uncovered.
Optionally add a little sage, or omit onion and sage.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Salt | 1 tsp (6g) | 0 |
| Zwieback | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Potatoes
- Forms the bulk of the hash, and their starch softens and helps it hold together.
- Zwieback crumbs
- Absorb moisture and add a dry, toasty crust when browned.
The step that matters
Brown in oven uncovered. Covering traps steam, which keeps the surface soft. Uncovering lets surface moisture evaporate, so the potatoes and crumbs can brown instead of staying pale and damp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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