Fattoush may be a Middle Eastern restaurant, but it has a great corned beef hash. “Made with real corned beef, nothing that ever saw the inside of a can!” says sarafinadh. It’s hash made with “uber good chunks seasoned how you like it.”
nerdigrrl loves the version at Kate’s Kitchen’s. “Big hunks of corned beef with a variety of root vegetables. Though, sometimes the meat can be tough.” It is, reports ChowFun_derek, “an unconventional corned beef hash: HUGE chunks of meat over a medley of very caramelized and tasty root vegetables, sweet potato, carrots, turnip, parsnip.”
Brenda’s French Soul Food “does an awesome peppery corned beef hash with real sliced corned beef and chunks of grilled potatoes,” says junesix. It’s not on the permanent menu, so call ahead to find out when they’ve got it.
Chuckles the Clone sends us to a restaurant on the fourth flour of St. Regis Hotel. It’s definitely not Ame; he thinks it might be called Vitrine. They have “absolutely and unquestionably the best corned beef hash I’ve ever eaten. And I’ve eaten a lot. Perfectly perfect little chunks of corned beef. Potatoes. Peas. A bunch of other things too but I tried not to deconstruct it since the whole was just so astonishing.” Downside: it’s $21. And the restaurant itself is “about as welcoming as you’d expect the 4th floor of a financial district hotel to be. With all the charm, if slightly better fixtures, of an executive washroom.” And it’s only open 7 a.m. to 10 a.m., but it is spectacular hash.
Dipsea Cafe does a nice corned beef hash. It’s truly old-school, with shredded rather than diced corned beef, says neil.
Fattoush [Noe Valley]
1361 Church Street, San Francisco
415-641-0678
Location
Kate’s Kitchen [Haight]
471 Haight Street, San Francisco
415-626-3984
Location
Brenda’s French Soul Food [Tenderloin]
652 Polk Street, San Francisco
415-345-8100
Location
Vitrine At St Regis [Soma]
125 3rd Street, San Francisco
415-284-4049
Location
Dipsea Cafe [Marin County]
200 Shoreline Highway, Mill Valley
415-381-0298
Location
Board Link: Best corned beef hash?
what about the hash at Cantteen on Sutter.
Gillwoods in St. Helena+corned beef hash=the Real Deal
My Bible for corned beef hash is found in an article by the writer Kenneth Roberts, a popular Maine novelist and essayist from the ’30s and ’40s. He states unequivocally that the meat and vegetables should be chopped very fine, and tells of one chef who promised him “hash like my mother used to make,” which Roberts says came out in chunks “the size of machine-gun bullets.” Please note, however, that the hash should never be chopped by any sort of machine, but by hand, in a bowl, using a good sharp hash knife (mezzaluna).
Down here at the southern end of California, I have yet to find any hash (in a restaurant. that is) that did not come from a can, though I’m sure it exists.