Corned Beef Hash

Corned Beef HashI admit it. I love corned beef, in particular, corned beef sandwiches. I was recently thinking of recipes that my parents used to make while growing up, and as I investigated my freezers for ideas, the one recipe that came to mind was my dad’s corned beef hash. My dad is kind of, well, he is pretty serious about his corned beef hash. His recipe, as it is pretty darn good, contains a little too much Worcestershire sauce, so I thought I would take his recipe and make it my own. I have had several different hashes throughout my lifetime where the corned beef is somewhat pulsed down, and some where it is slightly chunky, so I kind of know what I wanted, and trust me, this one turned out really good.


  • 1 Corned Beef, cooked based on directions (Cover with rub, fat side up, toss in some water, cover and go low and slow for a few hours)
  • 3 large potatoes, skin removed, cubed, and cooked until fork tender
  • 1 large onion
  • Salt and Pepper to taste
  • Large pinch of fresh rosemary
  • 1 tbsp of butter
  • 1 tbsp of olive oil
  • Splash of worchestire sauce

First start by bringing a large pan to medium heat, adding the butter and oil. Cube your corned beef. Then to a large bowl, toss in all of your ingredients. Once the butter and oil is brought to temperature, add in the combined ingredients. The goal here is to build a nice crust on the corned beef and potatoes, so you will cook for roughly 7 minutes, before slipping it over, then building up some nice color on the other side.

Plate and serve with your favorite style eggs if you prefer.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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