*Next time will sub mozza cheese for the swiss. / *Good flavor but mine turned out a little on the dry side. I think it needs a little milk. / *I added cubed ham to it / *I’ve even used leftover spam,onion,green pepper and cheese which we use for a grilled sandwhich. / *I didn’t have fresh onion so i used minced instead and didn’t have any swiss so i used extra cheddar. / *I use a lb of bacon AND a lb of sausage…I also make my own homemade hashbrowns and brown them with onions. We like them better if they are cooked to make them a little crunchier than the frozen ones used in the original recipe. I also put 1/2 of the mixture in the pan and then put swiss slices and the rest on top, with cheddar to cover the top. / *Used ham, bacon, & hot sausage. I always use fresh potatoes. For the lady that said her potatoes were brown, all you need to do is soak them in water as soon as you take them out of food processor.

Winter soup

From the Lake Holm Ward Cookbook

Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright © 2008. Published in the U.S. by Hyperion. All rights reserved. www.jamieoliver.com
Show: Jamie At Home Episode: Eggs

A Winter Staple!

very goaty. I have changed the recipe below, so it now has 1/2 the lamb, 2x barley & lots of parsley, have some lemons on hand. Needs a fair amount salt & pepper.
More rosemary probably. Forget the cheese