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Hashed Brown Potatoes

A dish of finely chopped boiled potatoes fried with bacon, salted and peppered.

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 ↓

Hashed Brown Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Peel the potatoes.

  2. Boil the potatoes until tender.

  3. Drain the potatoes.

  4. Chop the potatoes very finely.

Fry and serve

  1. Cook the bacon in a frying pan until crispy, then remove it.

  2. Add the chopped potatoes to the pan.

  3. Pat the potatoes down closely.

  4. Brown them carefully.

  5. Fold the potatoes like an omelet and serve hot on a heated platter.

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

Potatoes
Provide starch that binds the shredded pieces together and crisps into a browned crust.
Bacon
Renders fat for frying the potatoes and adds savory, smoky flavor.

The step that matters

Pat the potatoes down closely and brown them carefully. Pressing the potatoes firmly into the pan helps them bind into one cohesive cake, and gentle, steady heat lets the surface brown evenly before it can scorch. Too much heat too soon burns the outside while the centre stays soft.

“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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