I love corned beef, but I’m not a fan of the mushy cabbage and veggies you get when it’s all prepared in the same slow cooker. With this recipe you’ll be cooking the beef, cabbage and other veggies and spuds separately so they’re all done just right.
If you’re grilling or picnicking outside, it should be illegal not to have potato salad with your sandwiches or brisket or hot dogs or whatever.
How about some spuds so smooth and creamy you can’t decide whether to eat ’em or shave with ’em?
This recipe sails right past “Oh I say!” and “Wot’s all this then?” and approaches Terry-Thomas levels of sheer Britishness.
You don’t have to go to Denny’s or Waffle House to snag some late-night hash browns.
Two strips of bacon? Pathetic. You can add more if you want; I won’t tell if you don’t!
Mamas, don’t let your babies grow up to be potatoes.
There are two kinds of soup: Potato soup and not potato soup.