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From the SCCC Kitchen

Corned beef hash makes special dish for breakfast

“We always had it on special occasions,” chef Robert L. Payne II says of his Mom’s Corned Beef Hash. “It’s a little different than your typical corned beef recipes.”
Photographer: Marc Schultz
“We always had it on special occasions,” chef Robert L. Payne II says of his Mom’s Corned Beef Hash. “It’s a little different than your typical corned beef recipes.”
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“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, technical specialist Robert L. Payne II (chef at his family’s The Bears’ Steakhouse in Duanesburg) continues a four-part series on breakfast favorites. Now serving: “Mom’s Corned Beef Hash.” Chef Robert L. Payne II admits it — he stocks cans of corned beef hash in his pantry. People know the routine. They open cans of Mary Kitchen, Hormel or Libby’s hash ...


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