Potato Equilibrium

It’s no secret that I am a breakfast/brunch aficionado. If ever asked the question “Would you rather have a plate of corned beef hash, or a meal at a four-star restaurant?”, I would respond “It depends. Who’s making the corned beef?”

I understand that from a restaurant point of view, breakfast/brunch is likely the easiest meal to prepare for customers. But it still can be done badly. Cooks can take many different paths that can lead them down the road of ruin. There’s one particular trend that makes me want to get up and leave a restaurant immediately.

Potatoes. I love them. I think that they have a place on the breakfast plate. But for the love of all that is human, please, please, please do not overdo the potatoes. Case in point? There’s a restaurant in Seattle that serves corned beef and hash with a side of hash browns. That is, officially, too many potatoes.

And let’s talk Corned Beef and Hash for a minute. Take a look at the picture above. Below the poached eggs is an order of corned beef hash. But it would be difficult to discern that without me having to point that out. Why? Because the restaurant where this picture was taken used a ratio of 9 parts potato to 1 part corned beef. In essence, it was an order of potatoes with a whisper of corned beef. It is NOT corned beef hash.

Depending upon the taste of the cook, as well as the type of potatoes used, the ratio of meat to potato will and should vary. But there is a point of no return, one where the customer will realize that if they wanted a plate full of potatoes, they damn well would have ordered one.

Seriously – a bad breakfast will ruin my day for a good hour or three. Corned beef hash is NOT difficult to make. A bad corned beef hash makes me want to scream.