Wednesday, November 22, 2017

Curried Hash Brown Potatoes with Shallot Greens

One of the nicest things that I have learned in my years of cooking is that if you add curry powder to an old favorite dish it becomes a new favorite dish.  I had scored some fresh shallots with their greens at the Green City market along with some beautiful new potatoes (Kennebec - also a new favorite) and I was looking for a way to use the shallot greens.

It was a Sunday morning so naturally my thoughts turned to hash browns.  And I thought maybe adding the shallot greens would be a good thing.  And I thought maybe adding curry powder would be another good thing.

And I was right on both counts.  The curry powder adds another layer of warmth to one of the most comforting dishes on the planet.  The shallot greens added a hint of brightness without softening the potatoes, as can sometimes happen with regular onions.

This is a good dish to tackle on a lazy Sunday morning when you have nothing more pressing to do than catch up on the week's news.  It can be easily adjusted to feed two or a large crowd and it will ramp up your bacon and eggs to something truly special, something we all need every now and then.
Home Cookin Chapter v9.70 Chapter: My Recipes
Servings: 4

2 Tbsp grapeseed oil
1 lb small potatoes, quartered and thinly sliced or evenly diced
3 bunches of shallot greens or scallions, chopped
1-1/2 to 2 tsp curry powder, to taste
salt and pepper to taste

Heat oil in large skillet over medium-high heat. Add potatoes and spread out into as close to one layer as possible. Cook without stirring until they are browned and release from the bottom, about 5 to 7 minutes. Turn the browned sides up and cook another 5 minutes or so until the other sides have browned. Lower heat if necessary to keep the outsides from burning while they cook on the inside and cook for another 15 to 20 minutes, checking and stirring every 5 minutes.

When the potatoes are tender inside add the shallot greens and cook, stirring frequently, until the greens are tender, about 5 minutes.

Add the curry powder and stir to coat the potatoes and greens. Cook an additional 30 seconds or so to make sure the spices have had a chance to release their fragrance. Turn the potatoes out onto a large paper towel-lined plate and season to taste with salt and pepper. Serve immediately.


Exported from Home Cookin v9.70 (

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