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Hashed Browned Potatoes

A dish of finely chopped boiled potatoes cooked in fat until browned.

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 Browned Potatoes

Ingredients

Directions

Prepare

  1. Chop the cold boiled potatoes very fine and mix with salt and pepper.

Cook

  1. Heat the fat in a skillet until smoking hot, then add the potatoes and pack them down to about ½ inch in depth.

  2. Move the pan to a cooler part of the stove for slower cooking.

  3. Do not stir the potatoes at any time.

  4. Check for browning by inserting a thin‑bladed knife around the edge; when lightly browned, the bottom is ready.

Finish

  1. Fold one half over the other and use a thin‑bladed knife to loosen them from the skillet.

  2. Carefully turn them out to keep their shape.

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
Form the main body of the dish, crisping on the outside while the inside stays tender.
Drippings or other fat
Conducts heat to brown the potatoes and adds rich flavor to the crust.
Salt
Seasons the potatoes and helps draw out flavor during cooking.

The step that matters

Do not stir the potatoes. Stirring breaks the layer of potatoes so it cannot form a continuous crust. Leaving them undisturbed lets the bottom brown evenly and hold together when turned out.

“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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