 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Recycle your leftovers into a thrifty, delicious main dish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. Ingredients:
2 cups fish, flaked |
2 cups potatoes (cold, diced, boiled) |
1 tablespoon onion, minced |
1 egg, beaten |
1/2 teaspoon salt |
1/4 teaspoon pepper |
fat, for frying |
Directions:
1. Combine all the ingredients and fry in bacon fat or salt pork fat until golden brown.
2. Fold and serve like an omelet.
|
|