Skip to main content
Main

Hashed Browned Potatoes in the Oven

A baked dish of diced boiled potatoes mixed with cream and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Hashed Browned Potatoes in the Oven

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the cold boiled potatoes into dice.

  2. Place them in a baking dish and cover with cream.

  3. Add the butter cut into bits.

Bake and serve

  1. Bake in a 350°F (175°C) oven for about 30 minutes.

  2. Serve in the baking dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Potato + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Form the main body of the dish, becoming tender and soft as they bake.
Cream
Adds moisture and richness, coating the potatoes as they bake.
Butter
Adds fat and flavour, enriching the cream and helping the top brown.

Swap the potato

How well each one fits the dish's main ingredients (cream, butter):

  1. Potatothe original
  2. Onionfits about as well
  3. Leekfits less well
  4. Chivefits less well

Fit is the average pairing score against cream, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes