Pork/Lamb Pork Hash (& Variations)

pork hash (& variations)
(from The Housekeeper's Encyclopedia of Useful Information in All Branches of Cooking and Domestic Economy, by E. F. Haskell, 1861)

Ingredients:

salt pork
potatoes
salt & pepper
parsnip (optional)

Instructions:

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Pork Hash - Boil tender salt pork when cold chop it fine and mix one part of the chopped pork with five parts of the potatoes; season to suit; grease the spider with a bit of the pork, and fry brown. Or chop raw potatoes fine, and mix six parts of potatoes with one of pork, add salt and very little pepper, and fry brown. Or prepare the hash as first directed, make it in cakes, and fry them brown on both sides.​

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Pork, Parsnip, And Potato Hash - Chop them when cold very fine, allowing two parts parsnip to one of potatoes; if the vegetables are mashed, it is better; add one part of pork to four parts of the mixed potato and parsnip; fry brown in small cakes.​

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Pork And Parsnip Hash - Boil the parsnips and let them cool; to four parts of parsnip allow one of pork; make the hash into cakes and fry brown. The whole should be chopped very fine. If mashed so much the better.​