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Steiny's World: In The Home of Hash

Royal Dornoch's Corned Beef Hash. (John Steinbreder, Global Golf Post)
Royal Dornoch’s Corned Beef Hash. (John Steinbreder, Global Golf Post)

Dornoch, Scotland | Golf may be what brings people to Dornoch, but it is only one of many things that keeps them here. Or keeps them coming back. The serene setting of this charming burg in the north of Scotland is also an allure, to be sure. So is the welcoming warmth of the locals, to say nothing of the hospitality that members of the Royal Dornoch Golf Club eagerly extend to visitors.

Then there is the food served at that establishment. Specifically a pair of hash dishes. From a culinary standpoint, they hit the center of the clubface every time.

The longstanding specialty of the Royal Dornoch kitchen is the corned beef hash. Made daily by club chefs, it boasts succulent cubes of corned beef with bits of sautéed potatoes and onions seasoned with salt, pepper and thyme. Topped with a fried egg, sunny-side up, the repast is as hearty as it is heavenly, perfect as a breakfast that provides plenty of pre-round sustenance and equally effective as a restorative after several hours of trudging across the dunes here.

Now there is a new and quite satisfying addition to the Royal Dornoch menu, inspired by club member (and Global Golf Post’s European Edition general manager) James Bunch. Called haggis hash, it is prepared the same way as the aforementioned offering, but with haggis, a savory Scottish concoction made of sheep’s pluck as well as onion, oatmeal and suet, replacing the corned beef. The combination is superb, if not a bit rich, and both versions taste terrific with a glass of claret, should the time and occasion call for such an accompaniment.


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