See what ALL YOU readers thought about the recipes from our print issues and what changes they made to the meal.
Christiane Potts made the Potato, Pepper and Chorizo Hash with Fried Eggs from our February 2012 issue.
The verdict: "This dish is fantastic! Not only does it come together quickly and require just a skillet and a pan, but it also tastes wonderful. It's a nice change from our typical weekday breakfasts of toast or cereal."
Tips: "The recipe calls for a sliceable Spanish chorizo, but I opted for the Mexican variety, which crumbles and has more kick to it. It was my only option at the store, and I think the crumbly quality is ideal for a hash. I would suggest cracking the eggs directly onto the hash, covering both with a lid and then letting the eggs cook that way -- as opposed to broiling them. This way you won't have to risk overcooking the yolks."