I made this recipe for the first time last St. Patrick's Day (2012)and again just last night. Yum-O! I did do some slight changes... Used 4 potatoes instead of 3. Used an entire cube of butter and 3 cubes of the chicken bouillon. Also, for step #3 I fried up 1/2 lb. of bacon first, once cooked, I then added the cabbage, leeks and onions directly to the pan with the bacon grease. I believe I read this suggestion by another reviewer last year and tried it this year. Wow, it sure adds to the flavor! Everyone absolutely loved this as our "starchy" side dish as apposed to the traditional red pototes served with corned beef and cabbage. I also forgot about the first 40 min. baking time and cooked it probably another 10-15 on top of that without realizing it. It was perfect and crispy on top, not burnt at all. Then I added the cheese and gave it just enough time to melt the cheese. This will be our traditional "side" for St. Patrick's Day from here on out!!! (Oh, one last thing, as far as the prep time, it took a lot longer for me, but well worth the effort!!!)
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I made this recipe for the first time last St. Patrick's Day (2012)and again just last night....