Spanish Hash

Ingredients

• 1 inch Whipped Potatoes (Quantity estimated (not specified in original recipe))
• Beef, lamb, veal, fish, or fowl (finely chopped) (Quantity estimated (not specified in original recipe))
• to taste Salt (Quantity estimated (not specified in original recipe))
• to taste Black Pepper (Quantity estimated (not specified in original recipe))
• Onion (finely chopped) (Quantity estimated (not specified in original recipe))
• 2 tablespoons Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 1 cup Onions (chopped)
• 1 Green Bell Pepper (chopped)
• 1 Sweet Red Pepper (chopped)
• 1 tablespoon Parsley (chopped)
• 1 teaspoon Chili Powder
• 1 tablespoon Flour
• 1/2 can Canned Tomatoes
• Bread Crumbs (Quantity estimated (not specified in original recipe))
• Cheese (shredded) (Quantity estimated (not specified in original recipe))

Instructions

1. 1Spread a layer of seasoned whipped potatoes, about one inch thick, in a shallow baking pan. (Prep time: 5 minutes)
2. 2In a pan, brown finely chopped beef, lamb, veal, fish, or fowl seasoned with salt, pepper, and a little chopped onion in butter. (Prep time: 5 minutes, Perform time: 10 minutes)
3. 3In a separate pan, brown the onions, green and sweet red peppers, parsley, chili powder, and flour in butter. Add the tomatoes and cook until thickened. (Prep time: 5 minutes, Perform time: 10 minutes)
4. 4Spread the vegetable mixture over the meat layer. Sprinkle with bread crumbs and bits of cheese. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until golden brown and bubbly. (Prep time: 0 minutes, Perform time: 0 minutes, Waiting time: 30 minutes)