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Reviewed: Aug. 25, 2008

I'll definitely be making this one again! This was a hit with everyone in my family, including my cabbage-hating fiance. I'm vegetarian, so I substituted a meat analog for the ground beef, and that turned out just fine. It did seem to take a bit longer to cook than 10 minutes, but I had it on medium heat, which may explain the difference. Apart from the meat substitute, I followed the recipe as written. Delicious as is, with good potential for making variations.

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Mary S.

	Cooking Level: Expert Living In: Overland Park, Kansas, USA
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Reviewed: Aug. 14, 2008

I liked this. It was very easy and tasted good. My picky kids enjoyed it too. The only change: 1TBS of salt. Thanks for sharing. It really streched a lb of ground beef.

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SWEETJAM

	Cooking Level: Expert Living In: Tempe, Arizona, USA
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Reviewed: Jul. 18, 2008

This was really good, I have to say I was surprised! I scalloped skin-on red potatoes, added about a T. of Worcester and some beef broth... I also ended up doubling the liquid because it went dry and cooking for more like 45 minutes but it was really yummy. I'll definitely do this one again!

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Megsmind


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Reviewed: Jul. 5, 2008

This recipe was simple and the ratio of meat to vegetables makes it a pretty heathful dish. I did add a couple of beef bullion cubes, but some natural broth have been a better choice. I let it cook much longer than the recipe called for to give it more of a browned finish more like hash. Also cut down on the potatoe a bit to fit the skillet.

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Susan


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Reviewed: Apr. 16, 2008

A great quick dish. I even tried it once with a can of diced tomatoes. I was in the mood for it. It wasn't too Veggie soupish. The kids ate it. So it couldn't have been too bad. :)

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Dawnmarie

	Cooking Level: Professional Living In: Sugar Grove, Ohio, USA
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Reviewed: Mar. 31, 2008

Thanks for the recipe! Great way to put together basic ingredients.

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Honey Pie


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Reviewed: Mar. 30, 2008

Very Good. I used sea salt and pepper to taste. Need not change a thing.

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Reviewer:

HelloMe

	Cooking Level: Expert
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