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Mother’s Hash

A hash of cold meat, potatoes, and onion baked with flour and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Mother’s 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.

Prepare

  1. Remove all surplus fat and gristle from the meat and chop it finely.

  2. In a bowl, combine the chopped meat, chopped potatoes, and onion.

Bake

  1. Place the mixture in a dripping pan, season with salt and pepper, and sprinkle with a little flour.

  2. Pour enough water into the pan to reach the level of the hash without stirring it.

  3. Bake in a 400°F (200°C) oven until the flour is light brown and forms a crust.

Finish and serve

  1. Remove from the oven, add a lump of butter, and stir it through the hash before serving.

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).

  4. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked 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 meat
Provides the main savoury flavour and substance of the hash.
Potatoes
Bulk the hash out and add body and starch that helps it hold together.
Flour
Dusted on top, it browns in the oven to form a crust.
Butter
Adds richness and flavour when stirred through the hot hash.

The step that matters

Leaving the hash unstirred after adding water. Stirring breaks up the mixture and releases starch, making it gluey instead of letting it cook into distinct pieces. Water poured in gently creates steam that softens the hash while the top browns.

Swap the onion

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

  1. Chivefits about as well
  2. Onionthe original
  3. Asparagusfits about as well
  4. Leekfits about as well

Fit is the average pairing score against meat, beef, potato, pepper, flour, 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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