Down East Fish Hash

***** NONE *****

1 sm Onion; diced

2 tb Melted fat

2 c Potatoes; cooked & diced

2 c Fish; cooked & flaked

1 ts Salt

Pinch of pepper 1 ts Worcestershire sauce

2/3 c Evaporated milk; undiluted

2 Eggs; hard cooked, shelled

- and diced Simmer the onion in the melted fat for about 5 minutes. Add the potaoes, fish and eggs. Sprinkle with the salt and pepper. Add the Worcestershire sauce to the milk and stir into the fish and potato mixture. Cover and cook over moderate heat until hash is crusty and brown on the bottom. With pancake turner, turn the hash like an omelet and brown on the other side. Serve piping hot. An old-fashioned rule from the coast of Maine. From - THE LADIES AID COOKBOOK by Beatrice Vaughan. Pub by The Stephen Greene Press, Brattleboro, Vermont. 1971 Shared by Robert Rostrup