Eggs, spam and curry hash browns
I love hash browns/hashed browns/hash. I love crispy bits of a shredded potato, seasoned to perfection.
This idea came to me when I making curry potato filling for curry puffs (yes, that’s my pic on Wikipedia). I had to give it a go. I don’t think I’m ever going back to plain hash browns.
We picked up some store bought frozen hashed potatoes, rinsed them in water to thaw/separate them and then threw them in the salad spinner to dry out. This step is important if you want the crispy bits.
I put a couple of tablespoons of oil in a skillet and placed the hashed potatoes in. As the mixture cooked and browned (tee hee), I sprinkled some curry powder and a nice huge pinch of salt. I cooked it until it crisped up and got all golden brown.
Scrummy, even on their own!
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My favourite part of hash browns are the browned, sometimes blackened, bits. And I would never have guessed to use curry powder like you did…am sure it tastes even better. Thanks for sharing, Stef!
PS…it’s 530pm and I’m hungry and your picture here is NOT helping my growling stomach.
Yum! I need to do this rinsing bit, as I like my hashbrowns crispy, but never realized that was the key.
I like your curry twist to the harsh brown. Innovative indeed.
Yummy..!! i love hash brown too.. and with curry.. must be delicious..!
Please share your curry puff recipes!! Please =)
STEF: Here is the recipe on my blog.