"Sheldon" > wrote in message
oups.com...
>
> Michael "Dog3" wrote:
>> I'm using Sheldon's recipe yet again. It will be good
>
> Very good... mine is almost ready to come out of the oven and fress.
>
> Made the entire five pound bag of red skinned spuds, hash is my fav.
>
> Sheldon
>

Made your recipe (again) last nite with a 4 lb flat. Used Red-skinned
potatoes as well, but washed; didn't skin them. Carrots,cabbage & a couple
of parsnips.

Was freakin' great. NYC Deli mustard & garlic aeoli (areola??). Scotch.

Also bought a few "point cuts" & tossed 'em in the freezer for future
brunches of corned beef hash. (Hannaford has them for 99 cents/lb. this
week.

Just got home from 'The Cousins' fish market in Albany, where I picked up
whole red snapper for tonite. THEY were offering huge corned beefs 3.99/lb;
$30 or so average. Just FYI. They also have boneless chicken breasts
$1.29/lb & king crab $6.50/lb. Neat place.

Van