NKMELVIN

We made this tonight and everyone loved it. We upped the potatoes to 1 1/2 pounds and used an entire 15 oz can of chicken broth. This is a keeper and we'll make it again!

Growing up my mother called this Hamburger Hash and served it over toast or toasted bread "cups" made in muffin tins. Delicious! Mom was always heavy handed with the pepper. I still like it that way. Thanks for sharing!

My Sweetheart made this for us for dinner last night. It was amazing!We made three small modifications:1. We are not huge garlic fans, so we used one can of Italian-style diced tomatoes and one can of plain diced tomatoes.2. We weren’t able to find a 19 oz can of Cannellini beans, so we settled for a 15.5 oz can instead.3. Finally, we picked up a 5 oz bag of fresh baby spinach by mistake, but in the end, we felt it was the right amount of spinach for the dish and that a 10 oz bag would have been too much spinach for our tastes.Our first inclination was to double the amount of Feta – we are both huge fans of this delicious cheese, but don’t do it! The amount called for in the recipe is perfect. Any increase in the amount of Feta, could easily over power the flavors of the other ingredients.We had this dish as a meatless main dish, but it could easily take on a supporting role to a hearty poached fish such as Cod or Haddock or grilled chicken.We also felt that the dish could take a slightly Mediterranean vibe with a splash of lemon juice and a handful of sliced olives.We will have this again and soon!

I'm not sure where my original, lengthy review disappeared to, but this recipe was easy to follow and spot on with the instructions and ingredients. I stirred every 30 minutes and it came out completely delicious. We've made this several times now and enjoy the sandwiches everytime!

This was delicious. We didn't have puff pastry so used a can of crescent roll dough instead. I think the puff pastry would have been a bit crispier and even better, so we'll ensure we have it on hand the next time we make this. The sautéed mushrooms and the goat cheese were delicious together. This recipe could also be modified to add some shallot with the mushrooms for a slightly different flavor profile. Yum!!Update: If you use Crescent Roll dough as we did, reheating left overs didn't go well. Eat it all up fresh!

Oh, My Word! Bethany Joyful, thank you for this recipe, it has converted me!! I’m officially an Ahi Tuna lover now. My Sweetheart made this for my birthday dinner, following the recipe exactly. While the peppercorns were softening and popping in the hot butter and oil, my tastebuds were sizing up the flavors headed their way. Once the tuna steaks were added to the pan, the cayenne pepper that had been sprinkled on the steaks made its presence known. My taste buds and tum were so ready to have this dinner and it did not disappoint! I immediately requested we have it again soon... like the following week... YES, the FOLLOWING week, I couldn’t wait to have it again. Needless to say, we’ve had this a lot now. We’ve had it with Cilantro Lime Rice and veggies and we’ve had it with Rice Pilaf and veggies. It was just as delicious with Long Grain & Wild Rice and veggies. The peppercorns make the dish for me. The second time we had this we decreased the salt slightly but increased the peppercorns to ensure there were some left to top the rice with (after topping the tuna.) We’ve used several types of peppercorns. We’ve found that Tellicherry black peppercorns add a very enjoyable softened/popped texture and a palate-pleasing complexity to the peppery flavors. This recipe is just plain delicious! Thank you again for sharing.