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An Edging Fob Hashes

A baked rice hash flavored with butter and salt, topped with egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

An Edging Fob Hashes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the rice

  1. Boil the rice in water for 30 minutes.

  2. Season the rice with butter and salt.

  3. Form the rice into a round shape about 3-4 inches high on a dish.

Bake and serve

  1. Brush the top with the egg yolk.

  2. Bake in a 400°F (200°C) oven until browned.

  3. Turn the hash into the center of the dish before serving.

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. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Rice
Forms the bulk of the hash, giving it body and a starchy base that holds its shape.
Butter
Adds fat and richness, carrying flavor through the rice and helping the surface brown.
Egg yolk
Brushed on top, it promotes browning and gives the baked surface a glossy, golden color.

The step that matters

Brush the top with the egg yolk. The yolk coats the surface so it browns evenly in the oven. Spreading it thinly and evenly avoids pale patches or spots that over-brown.

“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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