CURRIED PAN-FRIED POTATOES
Don't have any O.J. to accompany your scrambled tofu? No problem: potatoes, eaten with the skins on, are a great source of vitamin C. Pan-fried potatoes are a great side dish for any breakfast entree. So eat your spuds! Serve with baked beans and toast.
Provided by mielhollinger
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, add the onionsm garlic, mustard seeds, and curry paste to a splash of olive oil and saute on medium heat until mixed well and onions are translucent.
- Add the potatoes and fry, flipping occasionally, until the potatoes are soft enough to pierce with a fork.
- Season with salt and pepper to taste.
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Xoe Soto
[email protected]Not bad, but I think I would have preferred a different curry powder.
Muhammad Nadeem
[email protected]Easy to make and packed with flavor. The potatoes were crispy on the outside and tender on the inside. Yum!
Rabia Zahid
[email protected]The curry powder gave the potatoes a unique and tasty twist. I'll definitely be making this again.
Abrizzy1994 jallow
[email protected]5 stars! The potatoes were flavorful and had a nice kick to them. A great side dish to any meal.
SHIPON GAMING
[email protected]Absolutely delicious! The curry spices blended perfectly with the crispy potatoes. A definite keeper in my recipe book.