Skip to main content
Main

Corned Beef Hash

A skillet dish of corned beef, potatoes, and onions, seasoned and cooked until crispy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Potato and onion 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 ↓

Corned Beef Hash

Ingredients

Directions

Prepare

  1. Heat the Wesson table oil in a skillet over medium heat.

  2. Add the lean and dry corned beef, breaking it into small pieces.

  3. If desired, add diced potatoes and onions.

Cook and serve

  1. Cook until heated through and slightly crispy, stirring occasionally.

  2. Season to taste and serve hot.

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 + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  2. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  3. Beef + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 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

Corned beef
Provides the main protein and savory flavor of the hash.
Potatoes
Add starch and body, becoming tender inside and crisping at the edges when fried.
Onions
Add sweetness and aroma as they soften and brown in the hot oil.

The step that matters

Cook until slightly crispy. Leaving the hash undisturbed for stretches lets moisture evaporate and the surfaces brown, giving texture. Stirring too often keeps it steamed and soft.

“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.

You might also like

Potato CroquettesPotato Croquettes255 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes