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Corned Beef Hash

A hash of finely chopped corned beef and potatoes cooked in lard with milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Corned Beef Hash

Ingredients

Directions

Prepare

  1. Grind or chop the corned beef and cooked potatoes very fine.

  2. Mix the meat and potatoes together.

Cook

  1. Heat the lard in a frying pan.

  2. Add the mixture to the pan and pour over the milk.

  3. Pat down with a spoon and cook over low heat until browned on the bottom.

  4. Fold and serve.

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

    Shared aroma: sotolon (curry, maple).

  2. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Beef + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

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 flavour and savoury body of the hash.
Cooked potatoes
Bulk and starch that help the hash hold together and brown on the bottom.
Lard
Fat for frying that carries heat and gives the bottom crust its browning.
Milk
Adds moisture that softens the mixture and keeps it from drying out as it cooks.

The step that matters

Cook over low heat until browned on the bottom. Low heat lets the bottom form a even brown crust slowly without scorching before the inside heats through. Pressing the mixture down helps good contact with the pan for an even crust.

“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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