120 Cast-Iron Recipes for Winter

From the Recipe Creator: The cast-iron skillet browns these delicious rolls to perfection. My family can't get enough. Use whatever pizza toppings your family likes best. —Dorothy Smith, El Dorado, Arkansas

From the Recipe Creator: I've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort. —Suzanne Strocsher, Bothell, Washington

From the Recipe Creator: My cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. My family isn't big on pies, so this favorite is preferred at our Thanksgiving and Christmas celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia

From the Recipe Creator: These delicious salmon fillets are wonderful for company since they take only a few minutes to prepare, yet they taste like you fussed. I receive requests for the recipe every time I serve them. —Kara Cook, Elk Ridge, Utah

From the Recipe Creator: Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta

From the Recipe Creator: We put a creative spin on classic mac and cheese by adding our favorite beer and bacon. Six tests later, we are happy. —Cindy Worth, Lapwai, Idaho

From the Recipe Creator: With a nice amount of spice, this blackened shrimp makes for a great quick dinner. It's perfect served over rice. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Treat your sweet-salty tooth! Sweet potatoes dressed with buttery, herby, garlicky goodness make for a stunning, delicious side dish. —Lauren Knoelke, Milwaukee, Wisconsin

From the Recipe Creator: This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. —Leann Hilmer, Sylvan Grove, Kansas

From the Recipe Creator: My family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana

From the Recipe Creator: Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful golden loaf with cheese peeking out of every slice. —Melanie Mero, Ida, Michigan

From the Recipe Creator: Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: With my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. This recipe, however, resulted from an experiment for a church bake sale when we had excess pastry. People couldn't get enough of these pies! —Marilyn Moseley, Toccoa, Georgia

From the Recipe Creator: While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course too. The skillet preparation takes less time than baking an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin

From the Recipe Creator: Pizza has always been a favorite in my house, so this throw-together recipe is a huge hit! There are so many variations of ingredients you could use to turn this dinner main into a breakfast delight! —Laura Herbage, Covington, Louisiana

From the Recipe Creator: This could be the perfect bread for any dish. The sharp cheddar cheese makes it irresistible.—Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Bring these beauties to a potluck, and you’ll head home with an empty platter! Everyone will ask for the recipe, so have copies ready! —Peggy Woodward, Shullsburg, Wisconsin

From the Recipe Creator: Here's a meat-and-potatoes meal that no one will want to miss. It makes for a hearty dish the whole family will cozy up to in no time! —Denise Wheeler, Newaygo, Michigan

From the Recipe Creator: When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California

From the Recipe Creator: We always have turkey and sweet potatoes left over after our big Thanksgiving feast. I combine them in this quick, easy and nutritious main dish that satisfies alongside a simple green salad. —Roxanne Chan, Albany, California

From the Recipe Creator: You'll be surprised that a skillet potato recipe this simple has so much flavor. I love how the whole garlic cloves turn sweet after being caramelized. Yum! —Anita Osborne, Thomasburg, Ontario

From the Recipe Creator: I try to incorporate nutritious sweet potatoes in meals as often as possible, especially with breakfast. I came up with this recipe to feed my family a healthy, hearty breakfast—and it worked! —Jeanne Larson, Rancho Santa Margarita, California

From the Recipe Creator: With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri

From the Recipe Creator: We love Italian sausage sandwiches, but because the bread isn't diet-friendly for me, I created this recipe to satisfy my craving. If you like some heat, use hot peppers in place of the sweet peppers. —Tina Howells, Salem, Ohio

From the Recipe Creator: Their light, tender texture and apple cider flavor make these small bites a big hit! My mom made them every year as soon as the weather turned cool. I carry on the tradition, and the aroma always brings back cherished memories. —Rebecca Baird, Salt Lake City, Utah

From the Recipe Creator: This recipe took first place in the 2011 South Dakota Beef Cook-Off. Cooking the roast uncovered for the first 30 minutes gives it a crusty exterior similar to barbecued brisket, and the flavorful sauce adds just a hint of heat. —Susan Patrick Watertown, SD

From the Recipe Creator: Chard is a leafy veggie often used in Mediterranean cooking. I dress it with orange juice and bacon, and the family gobbles it up. —Teri Rasey, Cadillac, Michigan

From the Recipe Creator: You can make these bites in advance and refrigerate them before frying. Just be sure to bring the dough to room temperature before frying. —Renee Greene, Smithtown, New York

From the Recipe Creator: Fans of French onion soup will gobble up this comforting casserole. The 30-minute side dish would be a nice accompaniment to beef entrees.—Margaret McClatchey, Loveland, Colorado

From the Recipe Creator: Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. —Anne Frederick, New Hartford, New York

From the Recipe Creator: This is an impressive and elegant dish that can be served to guests. You can use any fresh herbs you like, even the ones you have one hand.—Betty Slivon, Sun City, Arizona

From the Recipe Creator: This cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. —Sabrina Haught, Spencer, West Virginia

From the Recipe Creator: Like most farmers, my husband loves a good hearty chili. With all the vegetables, cheese and meat in it, this dish makes a super supper—and it comes together in one skillet on top of the stove. I serve it frequently in fall and winter. —Katherine Brown, Fredericktown, Ohio

From the Recipe Creator: Why bake when you can make an entire dessert on the stovetop? These dumplings are often requested by my family for special events like birthdays.—Becky Magee, Chandler, Arizona

From the Recipe Creator: The story goes that when Austrian Kaiser Franz Josef's chef noticed that he always broke his pancake into small pieces before eating it, he began serving it that way. —Erika and Peter Durlacher, Whistler, British Columbia

From the Recipe Creator: This is a quick and easy side dish that will become a favorite of your family.—Anne Creech, Kinston, North Carolina

From the Recipe Creator: This recipe goes back at least as far as my grandmother, who was born in the early 1900s. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain! —Kathy Nienow Clark, Byron, Michigan

From the Recipe Creator: This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio

From the Recipe Creator: Browned potatoes are a simple but perfect side for country ham. Not only do the potatoes pick up the flavor of the ham, but they look beautiful! Just add veggies or a salad and dinner’s done. —Helen Bridges, Washington, Virginia

From the Recipe Creator: It suits me to be able to brown and bake this cornbread in the same cast-iron-skillet—such convenience! —Rita Carlson, Idaho Falls, Idaho

From the Recipe Creator: Here's a fun and festive way to serve brownies. Family and friends will love topping their pieces with whipped cream and strawberries. —Johnnie McLeod, Bastrop, Louisiana

From the Recipe Creator: If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington

From the Recipe Creator: With its great combination of flavors and ease of preparation, this is one of my favorite dishes to make when we have overnight guests. Serve it with scrambled eggs for a complete meal...with little fuss!

From the Recipe Creator: I found this simple skillet recipe many years ago on a can label. I made some tweaks, and my family loved it. Because it's so easy to put together, it's a real timesaver for people with super busy schedules. —Maxine Neuhauser, Arcadia, California

From the Recipe Creator: My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon

From the Recipe Creator: My state is known as the Land of 10,000 Lakes, so fishing is a favorite recreational activity here. This recipe is a quick way to prepare all the fresh walleye hooked by the anglers in my family. —Kitty McCue, St. Louis Park, Minnesota

From the Recipe Creator: This is a smart way to use up leftover turkey. You might want to make a double batch! —Mary Gaylord, Balsam Lake, Wisconsin

From the Recipe Creator: Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana

From the Recipe Creator: It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys and I enjoy camping and boating. — Valerie Jordan, Kingmont, West Virginia

From the Recipe Creator: Start off your day on a hearty note. This one-dish wonder will easily keep your busy family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota

From the Recipe Creator: This savory side dish has been a family favorite for years. Our daughter Jennifer became an expert at this recipe at age 12, which was a huge help for a busy working mom like me. We really enjoy this rice dish in the summer with a grilled entree. —Jeri Dobrowski, Beach, North Dakota

From the Recipe Creator: We had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California

From the Recipe Creator: I added a little color and flavor to this country scrambled eggs recipe by adding some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio

From the Recipe Creator: My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan

From the Recipe Creator: I was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs - tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family. —Lorna Dickau, Vanderhoof, British Columbia

From the Recipe Creator: Mom often made these rich cinnamon-sugar apples when I was growing up. I swear the folks at Cracker Barrel copied her recipe! —Margie Tappe, Prague, Oklahoma

From the Recipe Creator: Try my prizewinning pastry! These rolls are so popular that they often don't even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington

From the Recipe Creator: Twenty minutes is all you'll need to make this quick stir-fry. Lean turkey, asparagus and mushrooms make it super nutritious, too. —Darlene Kennedy, Galion, Ohio

From the Recipe Creator: We always have plenty of pork sausage around, so when I need a quick supper, I use this handy recipe. The colorful vegetables give the hash a bold look to match its flavor. —Virginia Krites, Cridersville, Ohio

From the Recipe Creator: My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband, our family and me. —Michele Madden, Washington Court House, Ohio

From the Recipe Creator: There were eight children in my family when I was a girl, and all of us enjoyed this cobbler. I now serve it for everyday and special occasions alike. —Carolyn Miller, Guys Mills, Pennsylvania

From the Recipe Creator: Baking these rolls in a skillet makes them soft and tender. My family requests them for holiday dinners and other special occasions. I most enjoy them split and spread with butter and black raspberry jelly.

From the Recipe Creator: Everyone cleaned their plates when my mother made these succulent, tangy-sweet pork chops when I was growing up. Now I get the same results when I serve them to my family alongside applesauce and au gratin potatoes. —Cheryl Miller, Fort Collins, Colorado

From the Recipe Creator: My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

From the Recipe Creator: My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida

From the Recipe Creator: This delicious banana treat is sure to be a hit in your home. They are so yummy served with ice cream on the side. For an extra-special treat, add chocolate syrup. —Sharon Yonts, Scottsboro, Alabama

From the Recipe Creator: My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois

From the Recipe Creator: My family often requests this meatless main dish. It's a tempting cross between pizza and spaghetti. —Andrea Quick, Columbus, Ohio

From the Recipe Creator: I modified a traditional Dutch baby recipe given to me by a friend and came up with this version, which my family thinks is terrific. You'll be surprised at how easy it is to make. —Mary Thompson, La Crosse, Wisconsin

From the Recipe Creator: At the holidays, I'd rather spend time with family and friends than be stuck in the kitchen, so I rely on easy-to-fix recipes like this. No one can resist Canadian bacon and apples coated with a brown sugar glaze. —Paula Marchesi, Lenhartsville, Pennsylvania

From the Recipe Creator: This hearty stovetop entree has been a family favorite for years. The variety of vegetables makes this dish attractive. Cooking time is minimal. —Ruby Williams, Bogalusa, Louisiana

From the Recipe Creator: On cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York

From the Recipe Creator: Big pizza flavor comes through in these rolls. My recipe makes two pans because you'll need 'em! It’s so easy to make the dough in my bread machine. —Barb Downie, Peterborough, Ontario

From the Recipe Creator: This easy-to-fix kielbasa appetizer is coated in a thick, zesty sauce with just the right amount of sweetness. —Barbara McCalley, Allison Park, Pennsylvania

From the Recipe Creator: If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. —Beth Dewyer, Du Bois, Pennsylvania

From the Recipe Creator: These fried cinnamon-sugar homemade churros are best when fresh and hot. Try them with a cup of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more.

From the Recipe Creator: This family-friendly main dish with turkey, black beans and vegetables has a rich Mexican flavor that may seem indulgent, but it’s delightfully light. Created by our Test Kitchen, it cooks in one skillet, so it’s a snap to clean up for a weeknight supper.

From the Recipe Creator: These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile: It can be doubled or tripled for a crowd, and the sausages freeze well either cooked or raw. —Angela Buchanan, Longmont, Colorado

From the Recipe Creator: This sweet, gooey pancake is dressed up with caramelized pears and baked until golden. Cut into serving-size wedges, it's a special change of pace. —Steffany Lohn, Brentwood, California

From the Recipe Creator: This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! —James Hayes, Ridgecrest, California

From the Recipe Creator: Simply prepared yet so satisfyingly good, these mushrooms are creamy and cozy. —Mary Lou Boyce, Wilmington, Delaware

From the Recipe Creator: This creamy mac and cheese is so simple it’s almost too easy! Kids really go for the rich cheese flavor, but I’ve never met an adult who didn’t love it just as much. —Ann Bowers, Rockport, Texas

From the Recipe Creator: Hearty and thick with beef, veggies and potatoes, this is a complete meal in one. —Taste of Home Test Kitchen

From the Recipe Creator: Add potatoes and veggies to leftover pork tenderloin for an easy, creamy weeknight supper in minutes! —Taste of Home Test Kitchen

From the Recipe Creator: This hearty combination of sausage, hash browns and eggs is just right for any breakfast. &mdash:Bonnie Roberts, Newaygo, Michigan

From the Recipe Creator: Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida

From the Recipe Creator: This focaccia has been in my mom's family for several generations. It is one of my most-requested recipes whenever I am invited to a party—I am not allowed to attend unless I bring it! —Dora Travaglio, Mount Prospect, Illinois

From the Recipe Creator: Because there are just a few ingredients in this recipe, you’ll get the best results if you use the finest-quality foods, like a fresh Vidalia onion and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida

From the Recipe Creator: My daughter and I prepare this Indian flatbread frequently. It is so fun to make and goes well with any spiced dish. We use the extras to make sandwich wraps. —Joyce McCarthy, Sussex, Wisconsin

From the Recipe Creator: You’ll be tempted to eat this main dish right out of the pan but try to resist. These chops are sure to wow guests at the dinner table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin

From the Recipe Creator: Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack. —Julie Merriman, Seattle, Washington

From the Recipe Creator: For my busy family, a semi-homemade one-pot meal is the easiest way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. —Elizabeth Hokanson, Arborg, Manitoba

From the Recipe Creator: My grandma used to bake a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apples, pecans and caramel. —Emily Hobbs, Springfield, Missouri

From the Recipe Creator: The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. —Lori Merrick, Danvers, Illinois

From the Recipe Creator: I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them healthier—and downright good! —Jenny Dubinsky, Inwood, West Virginia

From the Recipe Creator: Cinnamon apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York

From the Recipe Creator: This Italian skillet toss is an awesome way to use up extra spaghetti sauce at the end of the week. It fits right in on Friday pizza night. —Clare Butler, Little Elm, Texas

From the Recipe Creator: Puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida

From the Recipe Creator: This craveworthy casserole has a golden hash-brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California

From the Recipe Creator: My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota

From the Recipe Creator: I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called The Boat. Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio

From the Recipe Creator: I tweaked my beefy skillet cobbler until it achieved the wow factor. It's now a family tradition. Top it off with lettuce, avocado, cherry tomatoes and a dollop of sour cream. —Gloria Bradley, Naperville, Illinois

From the Recipe Creator: For my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients. —Julie Danler, Bel Aire, Kansas

From the Recipe Creator: This gnocchi dish tastes like a bacon cheeseburger. Go ahead and top it as you would a burger—with ketchup, mustard and pickles. —Ashley Lecker, Green Bay, Wisconsin

From the Recipe Creator: My chicken bundles are simple, clean and comforting. Serve them with wild rice and green beans for one of our favorite meals. —Jim Knepper, Mount Holly Springs, Pennsylvania

From the Recipe Creator: My husband would eat pork chops every day if he could. Luckily, they're good prepared in all sorts of ways, including with pears. —Lynn Moretti, Oconomowoc, Wisconsin

From the Recipe Creator: If you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York

From the Recipe Creator: My nephew helped me create these soft and colorful rolls. He named them “wheelies” because the spiral shapes reminded him of his toy trucks. —Dianna Wara, Washington, Illinois

From the Recipe Creator: Nothing says good home cooking like a crisp Southern cornbread baked in a cast-iron skillet. This old family recipe has been passed down to each generation. —Emory Doty, Jasper, Georgia

From the Recipe Creator: My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: Bake up the ultimate shareable cookie. For variety, swap out the chocolate chips for an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: We have a large summer garden where lots of produce lingers into fall. That’s when we harvest our onions, bell peppers, tomatoes and eggplant—some of the key ingredients of this dish. —Barbara Hahn, Park Hills, Missouri

From the Recipe Creator: Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas

From the Recipe Creator: When I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. —Lori McLain, Denton, Texas

From the Recipe Creator: I've been working to perfect a creamy, spicy mac and cheese for years. After adding smoky bacon, jalapenos and spicy cheese, this is the ultimate side dish! —Sarah Gilbert, Aloha, Oregon

From the Recipe Creator: My mother always made this skillet while we were growing up. Now I make it for my husband and kids. I use the small-size biscuits because the larger ones don't seem to brown up as nicely on the top. —Keri Boffeli, Monticello, Iowa

From the Recipe Creator: This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. —Crystal Schlueter, Northglenn, CO