Name: Chicken or Turkey Hash
Ingredients: 1 cup cold chopped chicken; ½ cup boiled potato; ½ cup chicken gravy; butter for greasing; buttered crumbs

Why it works: Chicken and potato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,756 recipes. Both carry (z)-4-decenal, which smells green, must. The science ↓

Chicken or Turkey Hash

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Assemble

Cut the potatoes into small pieces.
Mix the chicken, potatoes, and chicken gravy together, and season well.
Butter a baking dish and add the mixture.
Cover the top with buttered crumbs.

Bake

Bake for about 15 minutes at 400°F (200°C).

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.

Chicken + potatotop 7% of all pairs

Smell alikemoderate

Cooked together2,756 recipes

Shared aroma: (z)-4-decenal (green, must).
Potato + buttertop 13% of all pairs

Smell alikemoderate

Cooked together6,456 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Chicken + buttertop 15% of all pairs

Smell alikemoderate

Cooked together13,902 recipes

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

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

What each ingredient does

Chicken: Provides the main protein and bulk of the hash.
Potato: Adds body and a soft, starchy texture that holds the mixture together.
Chicken gravy: Supplies moisture and savory flavor so the hash stays juicy.
Crumbs: Butter helps the crumbs brown and crisp on top.

“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.