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Corned Beef Hash, Browned

Hash of corned beef, potatoes, green pepper, and bacon cooked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Corned Beef Hash, Browned

Ingredients

Directions

Prepare

  1. Chop beef and potato into small pieces, using more potato if preferred.

  2. Chop green pepper finely and mix with the beef and potato.

Cook the hash

  1. In a frying pan, cook bacon or salt pork until crispy, then reserve the bacon.

  2. Pour some of the fat from the pan into the meat and potato mixture and mix thoroughly.

  3. Spread the mixture evenly in the pan with the remaining fat, cover, and heat until hot throughout.

  4. Once a browned crust forms, fold or roll the mixture like an omelet and serve on a hot platter.

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 + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Potato + porktop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

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

    Shared aroma: sotolon (curry, maple).

  4. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 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

Beef
Provides the main meaty flavor and substance of the hash.
Potato
Adds starch and bulk, helping the hash hold together and brown on the surface.
Bacon or salt pork
Its rendered fat cooks the hash and adds savory, smoky flavor.

The step that matters

Spreading and covering the mixture in the pan. The mixture needs even contact with the hot fat and enough time undisturbed to form a browned crust. Stirring too early or cooking on too little fat leaves it steamed and soft instead of crisp.

Swap the potato

How well each one fits the dish's main ingredients (beef, pepper, pork):

  1. Potatothe original
  2. Capsicumfits about as well
  3. Tomatofits about as well
  4. Onionfits less well

Fit is the average pairing score against beef, pepper, pork. Candidates are from the same food group and used in at least 100 recipes.

“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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