Skip to main content
Main

Corned Beef Hash, Browned in Pan

A hash of boiled potatoes and chopped corned beef, browned in fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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, Browned in Pan

Ingredients

Directions

Prepare the potatoes

  1. Boil the potatoes in salted water for about 20 minutes.

  2. Drain the potatoes and set aside to cool.

Mix and shape

  1. Chop the corned beef finer than the potatoes.

  2. Mix the chopped corned beef and potatoes together.

  3. Season the mixture with salt and pepper to taste.

  4. Form the mixture into balls, each weighing 5 oz.

Brown and serve

  1. Heat fat in a pan and brown the balls until golden.

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 + 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).

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 savory flavor and the meaty body of the hash.
Potatoes
Supply starch that binds the mixture and gives a soft, tender interior.
Fat
Conducts heat in the pan and promotes browning on the outside of the balls.

The step that matters

Brown the balls until golden. Browning relies on the surface being dry and the pan hot enough; crowding the pan or adding fat too cool causes steaming instead of a crisp, golden crust.

Swap the potato

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

  1. Capsicumfits better
  2. Tomatofits about as well
  3. Carrotfits about as well
  4. Potatothe original

Fit is the average pairing score against beef, 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.

You might also like

Potato CroquettesPotato Croquettes255 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes