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Hashed Browned Potatoes

A dish of cubed potatoes browned with salt pork in a pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 Browned Potatoes

Ingredients

Directions

Prepare

  1. Cut cold cooked potatoes into small cubes.

  2. Cook thin slices of salt pork in a frying pan until well browned.

  3. Remove the browned pork from the pan.

Cook the hash

  1. Add the potato cubes to the pan.

  2. Press the cubes into a mound with a knife.

  3. Brown one side of the potato mound.

  4. Turn the mound and brown the other side using a wide-bladed knife.

  5. Serve on a hot 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. 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

Cold cooked potatoes
Form the bulk of the hash; cold potatoes hold their shape and brown more crisply than warm ones.
Salt pork
Renders fat into the pan, which the potatoes cook in and brown with.

The step that matters

Pressing the potatoes into a mound and browning undisturbed. Pressing the cubes into a flat mound creates even contact with the hot pan, and leaving it alone lets a browned crust form. Stirring or moving it too often prevents that crust and leaves the hash soggy.

“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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