Bubble 'n' Squeak
My husband says it's "excellent." Suits my husband's starchy taste to a "T," though it's way to heavy for me.
To get it brown, I simply put the skillet under the broiler on high for about 5 minutes at the very end (keep an eye on it, though) and both sides came out nice and brown without any flipping at all. Used kilbassa for the ham, the bagged, shredded cabbage that everyone's recommended so far. Also cayanne and black pepper instead of Paprika, since we didn't have the Paprika on hand. Worth a try on a blustery winter night
2 users found this review helpful
Nov. 15, 2007