I am still working my way through a huge bag of potatoes bought to see me through lock-down. As such I have had the chance to experiment with several variations of fried potatoes. One of the best of these is spicy potato fry-up, a blend of curry and hash browns.
- Potatoes 1 pound/ approx. 450 g
- Chili Pepper 1
- Peas 1/4 cup
- Oil 1 Tbs
- Curry Paste 3 Tbs
- Water as needed
Peel and thinly slice to potatoes and slice the chili into thin rings. In a frying pan heat oil to medium high. Add the potatoes and allow to begin to brown stirring occasionally. As the potatoes begin to caramelise add the chili rings (including seeds). Stir and add a couple of tablespoons of water, as it steams the potato mixture, stir until glazing begins again. Add the peas and some more water and add the curry paste. Mix until it becomes a glaze and cook until entire contents are well coated. When it has once again cooked to nearly dry, and then serve.