The Corned Beef Hash at Sherman’s Deli & Bakery
Corned beef hash happens to be one of my favorite breakfast dishes (yes, even the canned stuff). So I’m always on the lookout for someone who makes it from scratch. At Sherman’s Deli, not only do they make the hash in‑house — they cure their corned beef themselves and serve it across the menu in several formats. It’s an undeniable specialty. And they just happen to bake all their breads from scratch too, including the sourdough toast that came with my plate.
Sherman’s Deli & Bakery stands as a beacon of Palm Springs nostalgia and authenticity. Its roots stretch back to the 1960s, and the city’s golden era. Over the decades it’s become a Palm Springs landmark, serving East Coast comfort food in the middle of a West Coast resort town — a mid‑century deli with Jewish roots that feels perfectly placed under the desert sun.
You’ll find Sherman’s featured in our Best Lunch in Palm Springs and Best Breakfast in Palm Springs features.
Sherman’s menu reflects the best of mid‑century deli culture — Jewish‑rooted, New York‑leaning, and proudly nostalgic. You’ll see the classics that once lived on your grandparents’ breakfast table: think smoked fish platters and chicken livers. But right alongside those heritage dishes is the modern comfort most diners look for — omelettes, Belgian waffles, French toast, Benedicts, and all the familiar breakfast plates that make Sherman’s feel both timeless and completely accessible.
Some of the finest restaurant hashes come from places that serve prime rib or brisket — a sensible bit of cross‑utilization. But at Sherman’s, corned beef is more than a specialty; it permeates every corner of the menu. From deli sandwiches to Benedicts, omelettes, Reubens, latke stacks, deli platters, and of course the corned beef hash, it’s the thread that stitches the whole place together.
The corned beef hash arrives as a generous portion that spans the plate. The breakfast potatoes are crisply cooked, and the hash itself is juicy yet crisped at the edges — shredded, soft, savory, with a smoky, rich, meaty warmth. The eggs sit proudly on top, their yolks running lavishly into the base. And the house‑made sourdough toast, baked fresh each morning, makes a world of difference.
When Guy Fieri featured Sherman’s on Diners, Drive‑Ins and Dives, he praised the bread, the smoked turkey, and the cured meats — all done in‑house. He called their house‑baked rye “legit,” singled out the smoked turkey as “killer,” and summed up the deli as “the real deal.” That’s the same attention to detail that shows up in the corned beef hash. My waitress told me she’d worked there for years because everything is made with such care — and you can taste it.
You’ll often find me chasing contemporary twists and new trends, but I’m also a sucker for classic dishes and authenticity. Combine that with Sherman’s sense of Palm Springs nostalgia, and it’s a deli that should be on everyone’s radar. And that corned beef hash is literally as good as any you’ll find, on any coast.
Related Read: Best Breakfast in Palm Springs (A Local’s Guide — Updated Summer 2026)
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