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The Flavor Bender Recipes Cuisines South Asian Easy Curried Potato Hash

Easy Curried Potato Hash

35 mins
Easy
South Asian
Jump to Recipe Print Recipe
53 shares

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Author: Dini K.
Posted: 9/26/2021
Updated: 9/26/2021
Curried potato hash social media

Easy Curried Potato Hash is simple to make and very versatile! Perfect for breakfast or brunch, and can be made vegetarian too. If you have potatoes, onions, your choice of protein/ground meat (optional), and common pantry spices, then this is one of the most flavorful breakfast/brunch dishes you could ever make!

A super satisfying breakfast recipe that combines the comfort of potato home fries and warming curry spices!

Overhead photo of the curried potato hash with ground beef with an egg

This is a super easy and quick recipe, with loads more flavor compared to the effort that you put in! 🙂

I LOVE potatoes. And of all the potato dishes out there, I probably love pan fried potatoes the most. It was always a comfort food for me. In Sri Lanka, pan fried potatoes with lots of spices are a very popular side dish that is eaten any time of the day.

We call this dish “devilled potatoes”. Crispy potato pieces, with caramelized onions, chili, and a few spices make up the simplest version of this dish. But with incredible flavor.

Here, I’m sharing the version of this recipe that I usually make for breakfast. Curried potato hash, with caramelized pieces of potatoes, caramelized onions, a touch of curry, turmeric and chili flakes. For protein, I add ground meat (chicken, pork or beef), sautéed with curry powder. All topped with a fried egg with a runny yolk.

That’s my idea of a satisfying breakfast! A few my other favorite savory breakfast/brunch dishes that I’ve shared include this delicious celeriac hash with crispy bacon and greens, steak and sweet potato hash, and this delicata squash with bacon and pesto!

Close up of the potato hash with spicy curry

What you need to make this curried potato hash

Potatoes – I prefer to use yukon gold potatoes that are creamy and fluffy, but still hold their shape. Russet is fine too, but since it’s really fluffy, it could break up as it cooks through.

Onions – You can use any type of onion you have at home. Sweet onions will certainly add a little sweetness, but any type of onion works.

Ground meat – I make this with whatever ground meat I have at home. Here I used beef, but you can use chicken, turkey or pork. If you want to keep dish this vegetarian, then you can even use crumbled tofu or another meat replacement.

Spices – Can’t make curried potato hash without spices! The curry spice mix I use here is my Sri Lankan curry powder. You can use garam masala or madras curry powder instead too. If you don’t have curry powder, then you can use a combination of coriander, cumin, and cardamom instead (as a basic blend). I also use turmeric, black pepper, and chili flakes since we like it spicy.

Potatoes cut into cubes

How to make curried potato hash

Make the ground meat first

I prefer not to cook the meat along with the potatoes. That’s because cooking the meat will add too much liquid to the potatoes, which would make them soggy.

Heat the non-stick pan to medium high heat, with a little oil. Place the meat in the pan, with a generous amount of salt, spices and turmeric. Stir to break up the meat, and keep cooking until the meat browns. Remove the meat from the pan, and then clean the surface of the pan. Return the pan to the heat.

Cooking the curried potato home fries

I love making home fries. But it does require some patience, and adjusting the heat of your stove to get the right texture. If the pan is too hot, the potatoes will brown too quickly and burn. Too low, and it’ll take ages to cook. If the potatoes turn golden brown on one side when cooked undisturbed for about 3- 4 minutes, that’s the correct stove temperature for me.

The total cook time is about 10 – 12 minutes for 1/2 inch diced potatoes. The cook time will vary depending on the size of the potatoes, and the stove heat.

Heat oil in a large non-stick pan or skillet. When the oil is hot, add the potatoes, salt, and the onion. Once they start to brown, add the spices.

Make sure to stir and toss the potatoes so that your home fries brown evenly.

Once the home fries are made, the curried ground meat can be mixed in, and then served!

Potato homefries mixed with curries ground meat
Curried potato hash with ground beef in a skillet

Serving suggestions

This curried potato hash is super versatile!

You can use any type of protein for this hash.

  • Pork, chicken, turkey, beef, lamb, or even canned tuna.
  • Vegan options – Tofu, mushroom, or other meat replacement option.

My husband and I usually enjoy this curried potato hash with some ground meat, or even leftover curry. But we’ve been eating a lot less meat at home lately, so we love making this with crumbled firm tofu now!

Top it with a soft boiled egg or fried egg for some extra jazz!

Breakfast home fries with curry flavors served with an egg

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Curried potato hash social media
5 from 2 votes

Curried Potato Hash Recipe

Author: Dini K.
Yield: Makes 2 generous portions, OR 3 regular portions, OR 4 smaller servings.
Cuisine: North American, South Asian
This Curried Potato Hash is simple, flavorful, and very versatile! A very comforting breakfast or brunch recipe, that can be made with different types of ground meat. Or keep it vegetarian.
EASY – This is an easy recipe. But remember to keep an eye on your stove and adjust the heat accordingly, especially for the potatoes.
I have used weight measurements here, but these are more of a guideline. It's OK if there are little variations in amounts used. Just taste and season as you go, according to your preferences.
Prep: 15 minutes minutes
Cook: 25 minutes minutes
Total Time: 35 minutes minutes
Difficulty: Easy
Servings: 3
Print Rate

Ingredients:

Spice mix (see recipe notes)

  • ½ tsp turmeric
  • 1 ½ tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground black pepper
  • ½ tsp ground cardamom

For the hash

  • 250 g ground beef Or pork, chicken, turkey, or any meat substitute will also work
  • 500 – 600 g yukon gold potato do not use waxy potatoes
  • ½ large onion
  • 2 tsp sugar or honey
  • Salt to taste
  • 1 tsp crushed chili flakes I usually use more, but you can adjust it to your taste or leave it out altogether
  • Oil for cooking vegetable or canola or coconut oil is preferred, but olive oil is OK too
  • Cilantro or parsley to top

Instructions:

  • Mix all the ingredients for the spice mix. Set aside. You won’t be using all of it, so you can save and set aside the rest to add to other curries.
    ½ tsp turmeric, 1 ½ tsp ground coriander, 1 tsp ground cumin, ½ tsp ground black pepper, ½ tsp ground cardamom
  • Heat a large non-stick skillet over medium high heat. Add about 2 tsp of oil.
    Oil for cooking
  • When the oil is heated, add the ground meat to the pan. Use a spoon or spatula to break up and cook the meat.
    250 g ground beef
  • Add about 1 ½ tsp of the spice mix, along with about ½ tsp of salt, and saute the beef until cooked through and slightly caramelized.
    Salt to taste
  • Once the meat is cooked through, transfer it to a bowl (without the fat). Wipe the skillet clean.
  • While the meat is cooking, cut the potatoes into small cubes (about ½ inch or 1 cm). Set aside.
    500 – 600 g yukon gold potato
  • Then dice the onion into pieces that are similar in size to the potatoes. Set aside.
    ½ large onion
  • Place the cleaned non-stick skillet back on the heat, and reduce the heat to medium or medium low.
  • Heat about 1 – 2 tbsp of oil in the pan.
    Oil for cooking
  • Add the potatoes to the pan, along with about 2 tsp of the curry mix, and 1 tsp of salt. Cook the potatoes until they are browned, and a little crisp. Make sure to stir / flip the potatoes every few minutes so that the potatoes cook and brown evenly.
    Salt to taste
  • When the potatoes are starting to caramelize, add the sugar and crushed chili flakes. Stir to combine.
    2 tsp sugar, 1 tsp crushed chili flakes
  • The potatoes should be fully cooked in about 10 – 12 minutes. Reduce the heat if the potatoes are browning / burning too quickly.
  • Add the cooked meat, and gently toss to mix the meat with the cooked potatoes. Taste and add more salt and pepper to taste.
  • Sprinkle some chopped cilantro / parsley over the potato hash.
    Cilantro or parsley to top
  • Serve while warm, with a fried or poached egg (optional).

Tips & Tricks

Note about the spice mix
You can use the spice mix I have shared in the recipe above. Or you could also make my Sri Lankan curry powder. You can also use garam masala or madras curry powder if you have access to those.

Nutrition Information:

Calories: 366kcal (18%)Carbohydrates: 35g (12%)Protein: 18g (36%)Fat: 17g (26%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 59mg (20%)Sodium: 68mg (3%)Potassium: 995mg (28%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 14IUVitamin C: 35mg (42%)Calcium: 56mg (6%)Iron: 4mg (22%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Breakfast, Brunch
Cuisine:North American, South Asian
Keyword:Breakfast, Brunch, Potato recipes, Savory Breakfast, Vegetarian friendly
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

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  1. Leona says

    February 26, 2022 at 11:01

    5 stars
    Made this for brunch today and it was so tasty! I made the recipe exactly as written, next time I’ll try a vegetarian version. Thank you for this recipe, it’s definitely easy and versatile.

    Reply

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Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

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