Pierre Berton's Corned Beef Hash

This recipe is delicious and easy and I love it for its unorthodox presentation — prose was after all, Berton's rapier. Could I convert it to ingredients-and-steps? yes. Would I? No. That would be like converting an A.Y. Jackson painting to paint-by-numbers.

I think the big handful of fresh parsley is an important part of the recipe

These pages were "scanned" in Costa Rica by Norval's friend Sebastian.

Click the image to zoom.

Source

All-Occasion Cooking: A treasured collection of over 400 recipes from Canadian Kitchens, a fund-raising project of Epilepsy Canada (1981.) Published by Epilepsy Canada. Norval and I bought this book when it first came out - a fund raiser I think.