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Sausage Hash

A hash of boiled potatoes and sausages cooked with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Sausage Hash

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Chop the potatoes coarsely and the sausages finely.

  2. Season the potatoes with salt and pepper.

  3. Mix in the sausage.

Cook

  1. Melt the butter in a frying pan.

  2. Add the hash to the pan without stirring.

  3. Cover the pan.

  4. Cook on low heat for 30 minutes until browned.

  5. Fold the hash.

Serve

  1. Serve immediately 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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Potatoes
Form the bulk of the hash and brown into crisp-edged pieces on the pan surface.
Sausages
Add savoury flavour and fat that gets distributed through the hash as it cooks.
Butter
Adds richness and helps the hash brown on the pan surface.

The step that matters

Add the hash without stirring. Leaving the hash undisturbed lets a crust form on the bottom of the pan. Stirring breaks that contact and prevents browning, so the hash turns soft instead of crisp.

Swap the potato

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

  1. Capsicumfits better
  2. Potatothe original
  3. Carrotfits less well
  4. Onionfits less well

Fit is the average pairing score against pepper, 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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