Name: Hash with Dropped Eggs
Ingredients: 1 cupful milk 1 tablespoonful flour pinch of salt beat the yolks; 1 tablespoonful flour pinch of salt beat the yolks; 4 eggs 1 cupful milk 1 tablespoonful flour pinch of salt beat the yolks; salt

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hash with Dropped Eggs

Ingredients

1 cupful milk 1 tablespoonful flour pinch of salt beat the yolks
1 tablespoonful flour pinch of salt beat the yolks
4 eggs 1 cupful milk 1 tablespoonful flour pinch of salt beat the yolks
salt

Directions

Prepare

Make a fine hash of potatoes, beef, and bread crumbs.

Cook

Drop the hash on a buttered griddle and fry both sides until brown.

Serve

Place the hash on a platter and cover each portion with a dropped egg that has been cooked.

Nutrition, whole recipe (rough)

682Calories

27 gProtein

14 gFat

108 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Salt	1 tsp (6g)	0

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

By Johnson, Vt. Congregational church. [from old catalog]. 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.

Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes (in the method): Form the bulk of the hash and give it a soft, starchy body.
Beef (in the method): Adds savory flavor and substance to the hash.
Bread crumbs (in the method): Bind the hash and help it hold together while frying.
Eggs: Provide a soft, rich topping that sets when cooked.

The step that matters

Frying the hash until brown. The hash must be pressed together firmly enough to hold its shape on the griddle. Browning both sides develops savory flavor through the Maillard reaction, so the surface needs steady heat rather than rushing.

“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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Hash with Dropped Eggs