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 recipes you could ever make!
A super satisfying breakfast recipe that combines the comfort of potato home fries and warming curry spices! Check out my oven roasted breakfast potato hash for a sheet pan version that you can cook in the oven.
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, breakfast potato hash 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, delicata squash with bacon and pesto, and this easy breakfast fried rice!
Ingredients 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.
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.
Cook 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!
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!
Recipe
Curried Potato Hash Recipe
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
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).
Recipe Notes
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:
“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.”
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