breakfast at the hotel

November 23rd, 2014

Including both vacations and business travel, a calculator is required to add up all the hotel breakfasts I’ve consumed in my life, and of those thousands, there are only three stand-outs. Caneel Bay Plantation in the Virgin Islands serves the freshest fruit on earth along with a hummingbird that hovers above the raw sugar bowl. Hotel de France in Vienna, Austria serves a piping hot Gulaschsuppe amidst its lavish buffet and is the only way to begin a snowy day spent hiking down through the Wienerwald.  Lastly, there is the Ritz Carlton in Shanghai, China that, goodness knows how, renders up the most perfect bacon in either hemisphere.

The other side of this coin distinguishes itself, for the most part, with plastic cutlery and barely edible microwaved eggs and grey sausage patties. One does a quick U-turn past the yogurt cooler and grabs an indifferent cup of brown liquid casually named “coffee” before heading out to a busy and challenging day.  One learns quickly to have no expectations when it comes to the hotel breakfast and thus is never disappointed.

Imagine my surprise earlier this week while staying at a Sheraton in Herndon, Virginia and discovering that the silverware was actually made of metal, the coffee was Starbucks and the orange juice both fresh and properly chilled. My stony face at 6:45 a.m. started to relax into a smile, especially when the bread turned out to be top-shelf and the toaster in proper working order. Big delights continued with a chafing dish offering up corned beef hash and poached eggs, crispy and soft and delectably savory. Three thumbs up for this hotel breakfast and the first thing I did when I got home was to reprise the whole thing!

Corned Beef Hash

Related Recipes

Corned Beef Hash

Serves four as a side dish.

The best results come from cooking the ingredients separately and then “hashing” them all together just before serving. Leftovers make a great filling for hand pies!

  • 2 russet potatoes, peeled and cut into ¼ inch dice
  • 8 ounces corned beef
  • ½ red Bell pepper, cut into ¼ inch dice
  • ½ yellow onion, cut into ¼ inch dice
  • Peanut oil
  • Sea salt and pepper, to taste

Heat one tablespoon peanut oil in a skillet over medium heat. Add onion and pepper and cook until lightly colored. Remove with a slotted spoon to a bowl and set aside.

Add two tablespoons peanut oil to the skillet and add the potatoes. Cook until browned and crispy. Remove with a slotted spoon to a bowl and set aside.

In a food processor fitted with a steel blade, pulse the corned beef until coarsely chopped. Add to the skillet and fry briefly. Stir in the cooked potatoes and onions and peppers. Cook until everything is heated through. Season to taste with salt and pepper.

Copyright © Katherine Stetson, all rights reserved.