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Hash

A dish of leftover meat sautéed with butter or oil, seasoned with salt and pepper, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Hash

Ingredients

Directions

Prepare

  1. Chop the leftover meat into small pieces.

Cook and serve

  1. Heat butter or oil in a skillet over medium heat.

  2. Add the chopped meat and season with salt and pepper.

  3. Cook until heated through and slightly crispy.

  4. 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. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  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

Leftover meat
Forms the body of the hash, and its cut surfaces brown and crisp in the pan.
Butter or oil
Conducts heat across the skillet and helps the meat brown rather than stick.

The step that matters

Cook until heated through and slightly crispy. Surface moisture must evaporate before browning can happen. In a crowded or lukewarm pan the meat steams instead, so it stays soft and pale rather than crisp.

“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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