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Heavenly Hash: The Greenbrier's Corned Beef Skillet

By Adam Platt
From SAVEUR Issue #143

"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. Keep reading »

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