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Mutton Hash

A savory hash of diced mutton, boiled potatoes, onions, peppers, and butter, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Mutton Hash

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Dice the leftover mutton and chop the boiled potato.

Cook the hash

  1. In a pan, brown the chopped onion and pepper in butter.

  2. Add the mutton and potato to the pan, season with salt and pepper.

  3. Moisten the mixture with broth, leftover soup, or hot water.

  4. Cover the pan and bake in a 350°F (175°C) oven for 50 minutes.

Serve

  1. Serve the hash on a hot dish, garnished with chopped parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

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

Leftover mutton
Provides the main protein and meaty flavour of the hash.
Boiled potato
Adds body and starch that help bind the hash and soak up moisture.
Butter
Carries flavour and helps the onion and pepper brown in the pan.
Onion
Browns to add sweetness and savoury depth to the base.
Broth or leftover soup
Moistens the mixture so it stays tender while it bakes.

The step that matters

Moisten before covering and baking. Too little liquid lets the hash dry out and stick in the oven, while enough moisture keeps the potato and meat tender as the starch softens during baking.

Swap the onion

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

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

Fit is the average pairing score against mutton, potato, butter, pepper, parsley. 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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