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Corned - Beef Hash

A baked hash of chopped corned beef, mashed potatoes, butter, onion, and seasonings, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Corned - Beef Hash

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Bake the hash

  1. Preheat the oven to 400°F (200°C).

  2. Mix the chopped corned beef with the mashed potatoes.

  3. Spread the mixture evenly in a buttered pan.

  4. Bake until the top is browned, about 20-30 minutes.

Stovetop version

  1. For the stovetop version, simmer minced onion in butter, add flour, and water to make a sauce.

  2. Stir in the beef and potatoes, season with salt and pepper, and cook until thickened.

Serve

  1. Serve hot, garnished with parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

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

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

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

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

  5. 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 salty, savory meat flavor and chewy texture of the hash.
Mashed potatoes
Bind the mixture and their starch browns and crisps on the surface.
Butter
Adds richness and helps the top brown and fry.
Onion
Softens as it cooks, adding sweetness and aromatic depth.

The step that matters

Bake until the top is browned. Browning comes from dry surface heat and the Maillard reaction. Pulling the hash early leaves the top pale and soft instead of crisp and savory.

Swap the parsley

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

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

Fit is the average pairing score against beef, potato, butter, onion, 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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