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Corn Beef Hash

A hash of cold corned beef, potatoes, onions, butter, cream, salt, and pepper cooked in a pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Corn Beef Hash

Ingredients

Directions

Prepare the pan

  1. Rub the inside of a frying pan with a cut onion.

  2. Add the butter and heat until melted.

Make and cook the hash

  1. Mix in the corned beef, potatoes, salt, and pepper.

  2. Moisten the mixture with cream and spread evenly in the pan.

  3. Cook slowly until browned underneath, then fold over and turn out onto a platter.

  4. Optionally, brown in the oven instead.

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 + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Beef + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 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 meat flavor and savory bulk of the hash.
Potatoes
Supply starch and body that bind the hash and help it brown in the pan.
Cream
Adds moisture and richness so the mixture stays tender while it cooks.
Butter
Adds fat for frying and encourages browning on the pan surface.

The step that matters

Cook slowly until browned underneath. Low, steady heat lets the bottom form a deep, even crust through browning while the interior warms through. Rushing on high heat scorches the underside before the middle is heated, and the hash will not hold its shape when folded.

“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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