Ingredients30 m servings 58 cals
- 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.
Per Serving: 58 calories; 5.9 g fat; 1.6 g carbohydrates; 0.3 g protein; 15 mg cholesterol; 237 mg sodium. Full nutrition
ReviewsRead all reviews 9
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 bal...
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 ha...
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 ketchu...
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 ch...
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, add...
This recipe is fantastic! I used frozen hasbrowns from the freezer and defrosted them in the microwave before cooking. So easy and so delicious!!
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.