Heavenly corned beef hash - KMSP-TV

Heavenly corned beef hash

Updated: March 9, 2012 03:20 PM EST
© Todd Coleman / Bonnier © Todd Coleman / Bonnier
  • Past stories from SaveurMore>>

  • Putting heat to meat

    Putting heat to meat

    Among burger aficionados, no question is more hotly debated than that of which cooking method produces the tastiest results.
    Among burger aficionados, no question is more hotly debated than that of which cooking method produces the tastiest results.
  • The love of tea

    The love of tea

    Wherever you are in India, you're never far from a tea vendor peddling chai, a sweet, milky tea, from trays of steaming glasses.
    Wherever you are in India, you're never far from a tea vendor peddling chai, a sweet, milky tea, from trays of steaming glasses.
  • Cape Town's classic shake

    Cape Town's classic shake

    This avocado-mint milkshake from South Africa makes a cooling summer treat.
    This avocado-mint milkshake from South Africa makes a cooling summer treat.


By Adam Platt


"This is like a banquet at Hogwarts," my 11-year-old daughter said, invoking Harry Potter's school meals as we stared at the grand breakfast buffet during our visit this past summer to The Greenbrier, an elegant 233-year-old resort in White Sulphur Springs, West Virginia.

Her gaze lingered over cinnamon buns and stacks of biscuits for smothering in sausage gravy. But the dish that I hungered for was the resort's à la carte version of that breakfast classic, corned beef hash.

Devised as a palatable way of using leftover meat, hash got its name in the 17th century from the French word hacher, meaning to chop.

But though the fried, chopped meat dish lent its moniker to down-market restaurants called "hash houses" in the 1800s, it's been enjoyed by diners across class lines since Samuel Pepys first mentioned eating a rabbit version in his 1663 Diary.

Hash made with corned beef, in particular, was a breakfast staple of affluent colonial households and a feature of menus at grand hotels like The Greenbrier, where its presentation is ever evolving.

When we visited last summer, it was served in patties alongside fried potatoes and asparagus tips. Lately, the cooks have topped it with poached eggs and chive-strewn hollandaise, served with elegant toast points.

But the recipe for the hash itself remains deliciously consistent, combining diced peppers, onions, and potatoes, chicken stock, and sizzled shreds of corned brisket. Seared on the griddle, the faintly peppery hash is soft beneath its decadent crust.

I ate mine with a dab of ketchup, after which the waiter brought me a finger bowl of warm lemon water and a fresh linen napkin. My breakfast of "leftovers" could not have felt more elegant.


See the recipe for Corned Beef Hash »

  • Heavenly corned beef hashMore>>

  • Twist of the Irish

    Twist of the Irish

    Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.
© 2012 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

KMSP-TV
11358 Viking Drive
Eden Prairie, MN 55344

Phone: (952) 944-9999
Fax: (952) 942-0455

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices