Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Beef Hash
Ingredients
Directions
In a frying pan, combine the chopped cold roast beef, grated onion, butter, and chopped cold potatoes. Season with pepper and coarse sea salt to taste.
Add a little water and let it simmer for 8 to 10 minutes.
Garnish with sippets of toast before serving.
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.
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Onion + potatotop 3% of all pairsSmell alikemoderateCooked together9,023 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Beef + oniontop 7% of all pairsSmell alikemoderateCooked together17,092 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Beef + potatotop 8% of all pairsSmell alikemoderateCooked together2,052 recipes
Shared aroma: sotolon (curry, maple).
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Potato + peppertop 9% of all pairsSmell alikemoderateCooked together8,305 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Beef + peppertop 10% of all pairsSmell alikemoderateCooked together18,971 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 roast beef
- Provides the meat base and the main savoury flavour of the hash.
- Cold potatoes
- Bulk and starch that soften in the pan and help bind the hash together.
- Butter
- Adds fat and richness and helps the mixture brown in the pan.
- Grated onion
- Adds sweetness and aroma as it cooks down into the mixture.
The step that matters
Simmering with a little water. Too much water makes the hash soggy and steamed rather than browned. Adding only a little and simmering lets the potatoes soften while moisture evaporates, so the mixture can still develop colour.
Swap the onion
How well each one fits the dish's main ingredients (beef, butter, potato, pepper):
- Onionthe original
- Capsicumfits about as well
- Tomatofits about as well
- Chivefits about as well
Fit is the average pairing score against beef, butter, potato, pepper. 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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