A super satisfying breakfast recipe that combines the comfort of potato home fries and warming curry spices! Check out my oven roasted breakfast potato hash for a sheet pan version that you can cook in the oven. This is a super easy and quick recipe, with loads more flavor compared to the effort that you put in! I LOVE potatoes. And of all the potato dishes out there, I probably love pan fried potatoes the most. It was always a comfort food for me. In Sri Lanka, breakfast potato hash with lots of spices are a very popular side dish that is eaten any time of the day. We call this dish “devilled potatoes”. Crispy potato pieces, with caramelized onions, chili, and a few spices make up the simplest version of this dish. But with incredible flavor. Here, I’m sharing the version of this recipe that I usually make for breakfast. Curried potato hash, with caramelized pieces of potatoes, caramelized onions, a touch of curry, turmeric and chili flakes. For protein, I add ground meat (chicken, pork or beef), sautéed with curry powder. All topped with a fried egg with a runny yolk. That’s my idea of a satisfying breakfast! A few my other favorite savory breakfast/brunch dishes that I’ve shared include this delicious celeriac hash with crispy bacon and greens, steak and sweet potato hash, delicata squash with bacon and pesto, and this easy breakfast fried rice!
Ingredients to make this curried potato hash
Potatoes – I prefer to use yukon gold potatoes that are creamy and fluffy, but still hold their shape. Russet is fine too, but since it’s really fluffy, it could break up as it cooks through. Onions – You can use any type of onion you have at home. Sweet onions will certainly add a little sweetness, but any type of onion works. Ground meat – I make this with whatever ground meat I have at home. Here I used beef, but you can use chicken, turkey or pork. If you want to keep dish this vegetarian, then you can even use crumbled tofu or another meat replacement. Spices – Can’t make curried potato hash without spices! The curry spice mix I use here is my Sri Lankan curry powder. You can use garam masala or madras curry powder instead too. If you don’t have curry powder, then you can use a combination of coriander, cumin, and cardamom instead (as a basic blend). I also use turmeric, black pepper, and chili flakes since we like it spicy.
How to make curried potato hash
Make the ground meat first
I prefer not to cook the meat along with the potatoes. That’s because cooking the meat will add too much liquid to the potatoes, which would make them soggy. Heat the non-stick pan to medium high heat, with a little oil. Place the meat in the pan, with a generous amount of salt, spices and turmeric. Stir to break up the meat, and keep cooking until the meat browns. Remove the meat from the pan, and then clean the surface of the pan. Return the pan to the heat.
Cook the curried potato home fries
I love making home fries. But it does require some patience, and adjusting the heat of your stove to get the right texture. If the pan is too hot, the potatoes will brown too quickly and burn. Too low, and it’ll take ages to cook. If the potatoes turn golden brown on one side when cooked undisturbed for about 3- 4 minutes, that’s the correct stove temperature for me. The total cook time is about 10 – 12 minutes for 1/2 inch diced potatoes. The cook time will vary depending on the size of the potatoes, and the stove heat. Heat oil in a large non-stick pan or skillet. When the oil is hot, add the potatoes, salt, and the onion. Once they start to brown, add the spices. Make sure to stir and toss the potatoes so that your home fries brown evenly. Once the home fries are made, the curried ground meat can be mixed in, and then served!
Serving suggestions
This curried potato hash is super versatile! You can use any type of protein for this hash.
Pork, chicken, turkey, beef, lamb, or even canned tuna. Vegan options – Tofu, mushroom, or other meat replacement option.
My husband and I usually enjoy this curried potato hash with some ground meat, or even leftover curry. But we’ve been eating a lot less meat at home lately, so we love making this with crumbled firm tofu now!
Top it with a soft boiled egg or fried egg for some extra jazz!
