Bombay Potato Hash Recipe

Prep in:
10 mins
Cook in:
15 mins
Serves:
4
Per Serving %RI
Energy (Kcal) 421
Energy (KJ) 1762
Fat 21.1g 30%
Saturated Fat 11.3g 56%
Total Sugars 9.5g 10%
Salt 2.0g 33%

Bring a large pan of water to the boil, cook the potatoes for 5 minutes, drain and cool.

In a large frying pan add the olive oil, red onion, curry powder and garam masala and cook for about 3 minutes over a medium heat. Now add the spring onions, potatoes and garlic and continue cooking for 5-7 minutes stirring every so often. You may need to add a little more oil if the potatoes begin to catch. Now add a 200ml of water, the peas and sultanas and continue cooking for another 5 minutes. Just before serving stir in the baby spinach.

Slice the halloumi into 8 brush with a little olive oil and sprinkle with a little curry powder then cook either under a hot grill of in a dry frying pan over a hot heat.

Divide the hash between your serving plates, top with the halloumi and finish with chopped fresh mint. Serve with crisp salad.


Microwavable version

Cook the potatoes in 200ml of hot water for about 5 minutes, drain.

In a large microwavable bowl add the olive oil, onion, curry powder, garam masala, spring onions and garlic and cook for 3 minutes. Mix in the potatoes and peas and cook covered for about 10 minutes. Finally stir in the spinach and sultana’s and cook for 2 more minutes and serve with grilled halloumi cheese a scattering of fresh mint and crisp salad.

Ingredients

500g Rooster potatoes, chopped into 2-3cm dice

1 large red onion, sliced

50g chard, big stalks removed

5 spring onions, chopped

75g frozen peas

20g sultanas, (golden)

1tbsp medium curry powder

½ tbsp. garam masala

2 garlic cloves, crushed

2tbsp olive oil

10g fresh chopped mint

1 packet halloumi cheese

500g Rooster potatoes, chopped into 2-3cm dice 1 large red onion, sliced 50g chard, big stalks removed 5 spring onions, chopped 75g frozen peas 20g sultanas, (golden) 1tbsp medium curry powder ½ tbsp. garam masala 2 garlic cloves, crushed 2tbsp olive oil 10g fresh chopped mint 1 packet halloumi cheese

You may also like

Turkey Bubble and Squeak with Crispy Ham Shards

Turkey Bubble and Squeak with Crispy Ham Shards Recipe

This delicious recipe is perfect for using up leftover roast turkey after Christmas! Serve with a runny poached egg for an extra special touch.

  • Prep in: 5 mins
  • Cook in: 15 mins

Blue cheese mini burgers with potato buns

Blue cheese mini burgers with potato buns

The perfect recipe to impress your friends - try these small yet delicious burgers with buns made from potato. Enjoy!

  • Prep in: 20 mins
  • Cook in: 20 mins

Grilled Salmon and Potato Rainbow Salad

Grilled Salmon and Potato Rainbow Salad

At just over 600kcal, ‘Bowl in One’ is a delicious combination of salmon spiced with turmeric, fresh potatoes for a fibre and potassium boost, and a generous helping of a mix of vegetables to provide three and a half portions of the recommended ‘5 A DAY’. Incorporating ingredients from all food groups, the dish provides nutrients important for eye, heart and digestive health.

  • Prep in: 10 mins
  • Cook in: 20 mins

Mexican beef lettuce tacos with potato tortilla chips

Mexican beef lettuce tacos with Potato tortilla chips

Hola amigos!

Make it Mexican with these awesome beef lettuce tacos and potato tortilla chips. Flavoured with spicy chilli powder and cool sour cream, these are perfect for any fiesta!

  • Prep in: 10 mins
  • Cook in: 20 mins