Dave Dysart’s Corned Beef Hash

Dysart’s restaurants use Maine potatoes, naturally. It’s part of their philosophy to support local growers as much as possible.



  • 4 cups cooked Maine potatoes, cooled and cut into ½ inch cubes
  • 4 cups cooked corned beef
  • 1 large onion, diced
  • 2 tbsp. butter
  • 1 tsp. salt
  • 1 tsp. pepper


The secret is making sure that you chop your meat and dice your potatoes into the same size pieces.

  1. Combine equal quantities of chopped, cooked corned beef and diced potatoes. Add the chopped onion. Season with salt and pepper. Shape into patties of about 5 ounces.
  2. Heat butter in a large skillet (preferably cast iron) on medium heat, Place patties in the skillet and let them brown. If you hear them sizzling, this is good.
  3. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

Back to Recipes