This American-South Asian breakfast fusion is surprisingly good with ketchup. I ate mine with fried eggs, bacon, toast, and candied tamarind.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large skillet over medium heat; cook and stir the potatoes in the butter until browned, about 10 minutes; season with salt and pepper. Add the onion and cook until the potatoes are tender, another 3 to 5 minutes. Reduce heat to low. Stir in the cilantro, green onion, and curry powder; mix and cook another 2 to 3 minutes.

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Nutrition Facts

58.2 calories; 0.3 g protein; 1.6 g carbohydrates; 15.3 mg cholesterol; 43.4 mg sodium. Full Nutrition

Reviews (10)

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Most helpful positive review

Rating: 5 stars
05/05/2008
Hi, this is the creator of this recipe. Just letting you all know that 1/2 tsp of curry powder is *not enough.* When I submitted the recipe, I wrote "to taste." 1/2 tsp is not even in the ballpark.... it should be around a tablespoon (more or less - hence, "to taste") but certainly not 1/2 tsp if you want any effect at all from the curry. Allrecipes takes a long time to respond to recipe change requests, so I thought I would make a note here until the recipe is changed. Read More
(154)
15 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/05/2008
Hi, this is the creator of this recipe. Just letting you all know that 1/2 tsp of curry powder is *not enough.* When I submitted the recipe, I wrote "to taste." 1/2 tsp is not even in the ballpark.... it should be around a tablespoon (more or less - hence, "to taste") but certainly not 1/2 tsp if you want any effect at all from the curry. Allrecipes takes a long time to respond to recipe change requests, so I thought I would make a note here until the recipe is changed. Read More
(154)
Rating: 4 stars
03/23/2010
I'm eating this dish right now for breakfast and I must say I'm impressed for someone who hates regular curry. I added some eggs on the side and used tater tots instead (mushed them up). It has a very nice zip to it. Read More
(25)
Rating: 5 stars
12/20/2010
Yum-my! Delicious. Read More
(18)
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Rating: 4 stars
06/28/2008
Yummy! Similar to potatoes my favorite brunch place makes. I used olive oil instead of butter skipped the green onions since I didn't have any on hand and added cumin. Very good with ketchup! Read More
(17)
Rating: 5 stars
07/17/2008
This was a great blend of flavors. Granted I like Indian food and curries (as well as hash browns). Like another reviewer I used olive oil instead of butter. I had it with some tomato-apple chutney on the side. Delicious! Read More
(15)
Rating: 5 stars
01/21/2012
I already make something similar to this - it's almost a samosa filling without all the hassle of making samosa dough and the extra calories involved in frying it. I start with a little oil adding some whole cumin and coriander seed to the oil and letting them pop before adding the potatoes - oil because the butter would burn on its own. (If you really want to be Indian throw in some black mustard seed and let it pop!) You could actually use just oil but I like the idea of some butter in there. Some green chili and a little fresh ginger and garlic in with the onions are also nice additions. I prefer the flavor of a nice garam masala to curry powder but it's all good. Try it with some tamarind or mango chutney! Read More
(10)
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Rating: 5 stars
01/21/2012
This recipe is fantastic! I used frozen hasbrowns from the freezer and defrosted them in the microwave before cooking. So easy and so delicious!! Read More
(7)
Rating: 5 stars
09/04/2015
This was excellent. I used one large russet potato and 1/2 tsp curry powder. I also added 1/2 of a minced Serrano pepper. Read More
Rating: 5 stars
03/17/2020
Little fried egg on top and yummy!! Read More