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Baked Hash

A baked hash of beef, potatoes, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Baked Hash

Why it works: Beef and potato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,052 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Baked Hash

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the hash

  1. Combine chopped potatoes and 1 pint of water in a pan.

  2. Stew for 5 minutes.

  3. Add chopped beef and enough water to achieve desired moisture. Stew for an additional 10 minutes.

  4. Remove from heat.

  5. Stir in beaten eggs, salt, and pepper.

Bake

  1. Transfer to a baking dish.

  2. Bake for 20 minutes at 400°F (200°C).

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.

Photo for illustrative purposes only · Contact us to use it

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. Beef + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

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

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

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  4. Egg + potatotop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

What each ingredient does

Potatoes
Provide starch and bulk that hold the hash together and soften as they stew.
Eggs
Bind the mixture and set during baking to hold the hash in shape.
Cooked beef
Supplies the main protein and savory flavor of the dish.

The step that matters

Adding water to the beef stage. Water controls moisture: too little leaves the hash dry and crumbly, while too much makes the eggs set loose and the baked hash soggy. Adding it in small amounts lets the cook judge the desired texture.

Swap the potato

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

  1. Capsicumfits better
  2. Asparagusfits about as well
  3. Spinachfits about as well
  4. Potatothe original

Fit is the average pairing score against beef, egg, 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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