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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This American-South Asian breakfast fusion is surprisingly good with ketchup. I ate mine with fried eggs, bacon, toast, and candied tamarind. Ingredients:
1 tablespoon butter |
2 cups diced white potatoes |
salt and pepper to taste |
2 tablespoons minced red onion |
2 tablespoons chopped fresh cilantro |
1 tablespoon chopped green onion |
1/2 teaspoon curry powder |
Directions:
1. 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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