Hurry Curry Potatoes 5fix Recipes

Steps:

• Cook Simply Potatoes Shredded Hash Browns according to directions.
• In a medium bowl combine chicken, cooked hash browns, mayonnaise, and curry powder.
• Mix well.
• Divide equally among the lettuce leaves. Roll. Enjoy!
• Note: This recipe can be eaten right away, but is best left to refrigerate for one hour to allow the flavors to develop.

Steps:

• Preheat heavy skillet on medium heat. When it's hot, toss in the greens.
• Saute a couple minutes until greens are wilted, then add Simply Potatoes and curry paste and mix well.
• Let potatoes cook while you whisk the eggs and milk together in a large bowl.
• Pour the eggs over the potatoes. Let sit for a moment, then continue to turn gently until just cooked, resting in between turnings to let eggs set a little.
• Serve immediately and enjoy!

Steps:

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add the Simply Potatoes and allow them to cook undisturbed for a couple of minutes. Use a metal spatula to give the potatoes a stir and then cook for another 1-2 minutes.
• Meanwhile, stir together the coconut milk and the curry paste. (Use 2 teaspoons of curry paste for a milder dish or 3 for a stronger one.).
• Add the curry-coconut combination to the slightly browned potatoes and stir gently.
• Stir in the frozen peas and simmer for a 3-4 minutes.
• Serve warm with a scoop of prepared white rice or warmed naan.

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

Steps:

• Heat 2 Tablespoons canola oil in a 10-inch nonstick skillet over medium-high heat.
• Add chopped onion and cook, stirring often, until onion begins to brown, about 5 minutes.
• While onion cooks, stir together curry powder and water in small measuring cup.
• Reduce heat to medium, add curry mixture to skillet and cook, stirring, about 2 minutes.
• Add Simply Potatoes Shredded Hash Browns, stirring to distribute curry and onions through potatoes. Cook for 5 minutes.
• Turn hash browns and cook additional 5 minutes, until browned and heated through.