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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Heat griddle to 350F. Cook potatoes and seasonings in oil on griddle for 5 to 10 minutes or until browned, stirring occasionally. Add corned beef, peppers and onions. Cook 5 to 10 minutes or until vegetables are tender, adding water as needed to prevent mixture from drying out. Place hash in full (4-inch) hotel pan (or [2-inch] 1/9 hotel pan for trial recipe). Hold in steam table at proper temperature up to 90 minutes.