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Hashed Browned Potatoes

A dish of cubed potatoes sautéed with salt pork, browned on both sides.

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.

Cook

  1. In a frying pan, cook thin slices of salt pork until browned, then remove them.

  2. Add the potatoes to the pan and press them into a mound with a knife.

  3. Brown one side, then turn and brown the other side using a wide-bladed knife.

  4. 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
Provide the main body of the dish; their starch crisps into a browned crust when pressed and fried.
Salt pork
Renders fat into the pan to fry the potatoes and adds savory, salty flavor.

The step that matters

Brown one side, then turn and brown the other side. Pressing the potatoes into a mound and leaving them undisturbed lets a crust form on the bottom. Turning once with a wide knife keeps the crust intact, so the hash holds together instead of breaking into loose pieces.

“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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