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Hash, New York

A dish of cooked chopped meat and potatoes simmered in butter and water, seasoned to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Hash, New York

Ingredients

Directions

  1. Season the meat and potatoes.

  2. Heat the boiling water and butter over medium heat in a pan.

  3. Once the water boils, add the meat and potatoes.

  4. Cook while stirring occasionally until a coating forms on the bottom of the pan.

  5. Serve immediately.

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 + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Potatoes
Provide starch and bulk, softening in the liquid and building the body of the hash.
Cooked chopped meat
Supplies the main protein and savory flavor of the dish.
Butter
Adds fat for richness and helps the bottom layer brown in the pan.

The step that matters

Cook until a coating forms on the bottom of the pan. Stirring occasionally lets the bottom layer sit long enough to brown and form a crust, which adds flavor and texture, while stirring often keeps the mixture from scorching or drying out unevenly.

“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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