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.
- Ready In:
- 20mins
- Serves:
- Units:
2
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ingredients
- 1 medium onion, chopped
- 5 cloves garlic, chopped
- 1 -2 teaspoon mustard seeds
- 1 -2 teaspoon curry paste
- olive oil
- 3 -6 medium potatoes, chopped
- salt
- pepper (to taste)
directions
- 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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RECIPE MADE WITH LOVE BY
@mielhollinger
Contributor
@mielhollinger
Contributor
"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."
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