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Hashed Brown Potatoes

A dish of chopped potatoes sautéed with diced salt pork until browned.

From an old cookbook · modernised transcription
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Why it works: Potato and pork are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,668 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Hashed Brown Potatoes

Ingredients

Directions

  1. In a frying pan, cook the diced salt pork over medium heat until brown and crisp.

  2. Add the chopped potatoes to the pan with the pork.

  3. Let the potatoes brown on one side, similar to cooking an omelet.

  4. Turn the potatoes and serve hot.

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. Potato + porktop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

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, turning starchy and golden as they brown in the pan.
Salt pork
Renders fat for frying the potatoes and adds savory flavor from its crisped pieces.

The step that matters

Let the potatoes brown on one side before turning. Potatoes that are stirred or flipped too early do not form a crust and tend to stick and break apart. Leaving them undisturbed lets the surface dry and brown, which sets their shape and adds flavor.

“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.

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