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Corned Beef Hash, with Poached Egg

A hash of corned beef served with a poached egg on top.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,847 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Corned Beef Hash, with Poached Egg

Ingredients

Directions

  1. Shape the corned beef hash into an oblong cake.

  2. Brown the hash in a buttered pan over medium heat.

  3. Poach the egg in simmering water.

  4. When the hash is ready, place the poached egg on top 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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. 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

Corned beef hash
Forms the main body of the dish and browns to a crisp, savory crust.
Egg
Its runny yolk adds richness and moisture when broken over the hash.
Butter
Conducts heat for frying and adds richness and browning to the hash crust.

The step that matters

Poach the egg in simmering water. Water that is simmering rather than boiling keeps the egg white gathered around the yolk. A rolling boil can tear the white apart, leaving a ragged poached egg.

“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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