Hashbrowns. A brunch isn’t complete without them, and I’d like to say a breakfast isn’t either, but ain’t nobody got time for these during the week. I used to make them in a frying pan, standing over the stove and stirring for ages, but my patience dwindles quickly. Like, hourly. I’m becoming a cranky old fart.
The secret to these curry hashbrowns is simply popping some potatoes in the oven the night before. Put them in the fridge, and in the morning you’ll have soft potatoes ready to be crisped up in a jiffy. A cast-iron works best and quickest for the ultimate crisp factor, but I used a non-stick frying pan and they crisped just fine.
A healthy sprinkle of curry powder means these aren’t your average hashbrowns. A little bit spicy, salty, and very, very buttery tastes linger on your tongue, giving a casual diner feel to this mouthwatering dish.
You can use whatever potatoes you like. I used local red potatoes from My Farmer’s Market (thanks Nathan and Colby!). If you live in Winnipeg, definitely check these guys out. Our blustery winter has crept up fast, and it’s quite a luxury to be able to order local vegetables delivered right to your door. Enjoy.
- 3 lb red potatoes (or russet, yellow, etc.)
- 3 Tablespoons butter, melted, plus more for frying*
- 2 teaspoons curry powder
- 3/4 teaspoons salt
- pepper to taste
- pinch of cayenne (optional)
- Preheat the oven to 350 F. Wash and scrub the potatoes, and prick a few times with a fork. Place the potatoes on a parchment-lined baking sheet and bake for about 60 minutes, or until soft.
- Place the potatoes in a dish and refrigerate overnight.
- Chop the cooled potatoes into small cubes and toss with melted butter, curry powder, salt, pepper, and optional cayenne.
- Melt a few pats of butter in a cast-iron pan and fry the potatoes over medium-high heat until crispy (5-10 minutes).