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Corned Beef Hash

A hash of cooked corned beef and boiled potatoes, flavored with butter, onion juice, stock, and pepper, served on buttered toast.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 7 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 ↓

Corned Beef Hash

Ingredients

Directions

Prepare the hash

  1. Mix the meat and potatoes together.

  2. Put them in a frying pan.

  3. Add the stock, butter, onion juice and pepper.

  4. Stir constantly until it boils.

Serve

  1. Serve on buttered toast.

Nutrition, whole recipe (rough)

563Calories
32 gProtein
27 gFat
48 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Beef100g cooked250
Potato1 medium (173g) baked161
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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. See the original page.

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

Corned beef
Provides the main meat and savory flavor of the hash.
Potatoes
Add body and starch that bind the hash and soak up the stock.
Stock
Adds moisture and savory depth so the hash cooks through without drying.
Butter
Adds richness and fat that carries flavor and helps the hash brown.

The step that matters

Stir constantly until it boils. Constant stirring keeps the meat and potatoes from scorching on the hot pan and spreads the liquid evenly so the hash cooks uniformly.

Swap the onion

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

  1. Onionthe original
  2. Capsicumfits about as well
  3. Tomatofits about as well
  4. Chivefits about as well

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