Wow! Yum!! So simple, but so good. I used golden beets, which have a milder flavor that the traditional red. A pinch of fresh chopped garlic was the only addition I made. This will be served again in my house.

Reviewed On: Jul. 25, 2009

I've made these twice now, and they didn't scream, and they didn't crisp, but they were still some of the best potatoes I've ever eaten. They are on my permanent "to do" list. It's the perfect recipe for those little tiny potatoes that find their way to the bottom of the bag. Skip the butter, too. They're great just as they are!

Reviewed On: Jul. 4, 2009

Instead of hash browns, I microwave a couple of red potatoes 'til just barely tender, then cut them into chunks and spread in the bottom of the pan. This is a nice quiche-type recipe, and is good with chorizo, bell peppers, onions, asparagus, etc.

Reviewed On: May 30, 2009