Breakfast Hash

Written by Gwen Ashley Walters Category: Three Bites Issue: February 2015
Group Mid-Level
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Corned beef hash get upgraded at these Phoenix restaurants.

Corned beef hash – the humble diner mainstay born of leftovers – doesn’t have to be a greasy-spoon snooze fest. What if it’s made with purpose – and without corned beef? Consider the cowboy hash at Sierra Bonita Grill (pictured, $12, weekend brunch only). If the vibrant green salsa verde – made with tart tomatillos, buttery avocado, cilantro, jalapeños and other green goodies – doesn’t enliven your senses, the kicky, mouth-popping flavor of Schreiner’s spicy chorizo with roasted root vegetables will. Topped with two fried eggs, the final booyah is Schreiner’s linguiça – a firm, juicy sausage link with Portuguese roots.

Sierra Bonita Grill
6933 N. Seventh St., Phoenix,

3603 E. Indian School Rd., Phoenix,
Chef Cullen Campbell’s theory is simple: Weekends are built for splurging. Unbuckle your belt for the Sunday-only brisket and beet hash ($16). Take heart in the roasted gold and red beets and the local I’itoi’s onions scattered among traditional roasted potatoes. A healthy splash of red wine in the brisket-braising liquid doesn’t hurt either. Nor does a quick turn on the wood grill for the two juicy slabs of brisket. The custardy, sous vide eggs on top? Bonus.

6850 E. Main St., Scottsdale,
No surprise, ZuZu – known for gourmet twists on American classics – tackles hash with pizzazz. Executive Chef Charles Wiley is all about balance, so he pairs nutrient-dense, roasted butternut squash with rich, wine-braised beef short ribs ($15). The herb-scented hash, served in a toasty warm bowl, swims dreamily in a rich broth – more like a saucy demi-glace worthy of a juicy steak – topped with two eggs, any style. For ultimate richness, go for poached.