Melba's Jammin' wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>>>>>
>>>>> Oven? What's it doing in the oven? Melt some butter in a
>>>>> skillet, dump in the mixture, brown it, flip it, brown it, eat
>>>>> it. Oven? I think you'd better come over and sit by me, Hon.
>>>>
>>>> One can also take a small loaf pan and butter it, line the inside
>>>> with thinly sliced raw potatoes as for potatoes anna, sprinkling
>>>> with salt and pepper and grated cheese as one forms a potato
>>>> lining for the pan, which is then filled with several thin layers
>>>>
>>>> --
>>>> JL
>
>>> But that's not hash, Joseph. Hash is put together in about 5
>>> minutes and on the table in 15. :-) What you've got going is
>>> something else entirely. '-)
>>
>> Well d'uh! its a variation on a Tuscan lamb or pork dish, where an
>> entire leg, shoulder or other large cut of lamb or pork is wrapped
>> in a covering of thinly sliced & seasoned potatoes and baked. The
>> French do a similar dish "ala boulangiere" but the potatoes are
>> added after the meat is 3/4 cooked.
>> --
>> JL
>
>
> Shouldn't have put it in a thread about hash, then. It deserves its
> own thread and its own discussion.
>
Absotively! Sounds tasty enough but it's not "beef hash"

Jill <--contemplating corned beef hash if we have enough left over next week