Hashed Brown Potatoes
6 medium, cold boiled potatoes shortening
3 raw green peppers
¼ teaspoon celery salt salt and pepper
Chop potatoes fine, season with celery salt, salt and pepper to taste. Remove seeds and stem from pepper, wash drain and chop fine. Mix with potatoes. Put about 1 tablespoon of melted shortening in pan and when hot, add potatoes and cook slowly. When partly brown, fold into omelet shape in one side of pan. Fry until a rich brown.