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Hashed Brown Potatoes

A quick skillet dish of boiled potatoes sautéed with bacon drippings, 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 ↓

Hashed Brown Potatoes

Ingredients

Directions

Cook the potatoes

  1. In a skillet, heat the bacon drippings over medium heat.

  2. Add the potatoes, salt, and pepper, and cook for 3 minutes, stirring constantly.

  3. Let the potatoes sit for a few seconds to brown underneath.

Serve

  1. Fold the potatoes like an omelet and serve on a hot 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

Cold boiled potatoes
Their starch crisps and browns in the hot fat, giving the hash browns their texture and golden color.
Bacon drippings
Fat conducts heat evenly across the skillet and carries browning flavor into the potatoes.

The step that matters

Let the potatoes sit to brown underneath. A browned crust forms only where potatoes stay in contact with the hot pan. Constant stirring, which is also in the record, prevents this crust, so the potatoes stay soft and pale instead of crisp.

“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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