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Warmed-Over Meats

A fried hash of meat and potatoes served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Warmed-Over Meats

Ingredients

Directions

Prepare

  1. Cut away all bone and gristle from the meat.

  2. Chop cold potatoes or mash freshly boiled ones.

  3. Mix the meat and potatoes.

  4. Season the mixture with salt.

  5. Dredge the mixture in flour.

Cook and serve

  1. Heat a little lard in a frying pan.

  2. Place the hash in the pan.

  3. Allow it to brown without stirring.

  4. Turn the hash out flat on a platter.

  5. Fold it like an omelet.

  6. Serve on triangular pieces of toast.

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

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

  2. Meat + potatotop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

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

What each ingredient does

Meat and potatoes
Form the bulk of the hash, giving it substance and a savory base.
Flour
Dusting the mixture helps form a crisp, browned crust when fried.
Lard
Fat for frying that conducts heat and promotes browning of the surface.

The step that matters

Allow it to brown without stirring. Leaving the hash undisturbed lets a crust form against the hot pan. Stirring breaks that contact, so the hash steams instead of browning and may fall apart.

Swap the potato

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

  1. Shallotfits better
  2. Capsicumfits better
  3. Okrafits better
  4. Potatothe original

Fit is the average pairing score against meat, flour, 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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