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Brown Hashed Potatoes

A quick fried potato dish seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Brown Hashed Potatoes

Ingredients

Directions

Prepare

  1. Peel and chop the cold boiled potatoes into quarter-inch dice.

  2. Heat the drippings in a frying pan until smoking hot.

Cook and serve

  1. Add the hashed potatoes to the pan.

  2. Season with salt and pepper, and stir over high heat until browned.

  3. Serve immediately.

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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Boiled potatoes
Form the bulk of the dish, with their starch helping crisp the browned surface.
Drippings
Conduct heat and fat for frying, giving the potatoes browning and rich flavour.
Salt
Seasons the potatoes and helps draw moisture out of their surface for browning.

The step that matters

Stir over high heat until browned. The pan must be very hot so the potato surfaces brown rather than steam. Crowding or cooling the pan lets moisture escape slowly, leaving the potatoes soft and pale.

“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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