Garam Masala Hash Browns
These savory hash browns come together in a snap and are a world away from just oil and potatoes!
Ingredients
- 2 lb shredded potatoes (see notes)
- ¾ C onion, sliced into half-moons
- 1 T garam masala
- ¼ t cayenne (see notes)
- 1 T cilantro leaves and stems, chopped
- 2-3 cherry tomatoes, sliced into ¼” discs
- 1 t garlic powder
- 1 t kosher salt, more to taste
- ½ t freshly ground black pepper
- ghee
- 1 T cilantro leaves, minced
Instructions
- 1 In A Bowl, Gently But Thoroughly: In a bowl, gently but thoroughly mix together everything except the ghee.
- 2 Heat 1 T Ghee In A: Heat 1 T ghee in a saucepan over medium-high heat. Add the potatoes and reduce the heat to medium.
- 3 Cook For 5-7 Minutes Or Until: Cook for 5-7 minutes or until browned. Taste and adjust for seasoning, flip, and then cook until browned on the bottom. (see notes)
- 4 Serve Topped With The Cilantro Leaves: Serve topped with the cilantro leaves. These go great with curry scrambled eggs! (see notes)
Pro Tips & Delicious Variations
- Frozen potato shreds work great here - no need to defrost!
- Shred fresh potatoes and immediately rinse in cold water until clear; pat dry and proceed.
- Adjust or omit cayenne. You can also use sliced fresh chili pepper.
- Hash browns come in many forms, scattered and patties are my two go-tos. Use whatever style you like!
- Scattered: rather than flipping the potatoes, simply scatter them around the pan 2-3 times until evenly browned. Tip: add eggs to the finished potatoes, flipping once, to make a one-dish meal!
- Patties: start with them scattered in the pan; after the first flip use a spatula to form them into individual portions. Press down lightly and continue cooking until browned
- I’ve not written up the curry eggs recipe, but it’s basically eggs with some curry, salt, pepper and chives. Scramble over medium-low heat, using butter or a neutral oil, until soft and creamy.