*****  NONE  *****
      1 sm Onion; diced
      2 tb Melted fat
      2 c  Potatoes; cooked & diced
      2 c  Fish; cooked & flaked
      1 ts Salt
           Pinch of pepper
      1 ts Worcestershire sauce
    2/3 c  Evaporated milk; undiluted
      2    Eggs; hard cooked, shelled
           - and diced
    Simmer the onion in the melted fat for about 5 minutes.  Add the potaoes,
  fish and eggs.  Sprinkle with the salt and pepper.  Add the Worcestershire
  sauce to the milk and stir into the fish and potato mixture.  Cover and
  cook over moderate heat until hash is crusty and brown on the bottom. With
  pancake turner, turn the hash like an omelet and brown on the other side.
  Serve piping hot.
  An old-fashioned rule from the coast of Maine.
  From - THE LADIES AID COOKBOOK by Beatrice Vaughan.  Pub by The Stephen
  Greene Press, Brattleboro, Vermont.  1971
  Shared by Robert Rostrup