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Potatoes Hashed Brown

A dish of cold boiled potatoes minced, seasoned with coarse sea salt, sautéed in butter until browned, served hot with parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and parsley are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potatoes Hashed Brown

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Mince the cold boiled potatoes.

  2. Season with coarse sea salt.

Cook

  1. Saute in butter until browned.

  2. Form into an omelet shape.

  3. Turn onto a hot platter and garnish with parsley.

  4. 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 + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Cold boiled potatoes
Provide the starchy base that crisps on the outside while staying tender inside.
Butter
Conducts heat into the potatoes and adds fat for browning and rich flavor.

The step that matters

Saute in butter until browned. Cooking over steady heat without overcrowding lets the surface dry and brown; too little heat leaves the potatoes soggy, while too much burns the outside before the interior warms through.

Swap the parsley

How well each one fits the dish's main ingredients (potato, butter):

  1. Parsleythe original
  2. Thymefits about as well
  3. Garlicfits less well
  4. Nutmegfits less well

Fit is the average pairing score against potato, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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