I'm always intrigued by one-dish wonders, those quick-and-easy recipes that promise to minimize the mess. Still, no matter how hard I try, there's always too many dishes in the sink by the end of the meal.

There's one exception: Colcannon hash! This morning meal is one that always shines. It's just so simple: Fry up some leftover taters with cabbage and onions and make room to plop an egg in the middle after the hash is brown. Cover and cook and guess what? You can eat it right out of the pan. Just pass the hot sauce.

My cast iron skillet is the star of many memorable preparations -- from fried chicken to seared salmon. I gave a couple of Lodge Cast Iron skillets to my nephews as Christmas gifts and we've been doing some cook-alongs over Zoom. The most recent was a workshop on making biscuits and gravy. So fun and so filling. 

What's your favorite creation that comes out of that time-honored cooking method? Please send suggestions to goingmobile@spokesman.com. Love to hear from you!

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