Curried Potato Hash Recipe

Course: Breakfast, Brunch

Cuisine: North American, South Asian

Prep Time: 15

Cook Time: 25

Total Time: 35

Servings:

Calories: 366kcal

Author: Dini Kodippili

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.

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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).

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