Bombay Potato Hash

Bombay potato hash recipe
Prep in Prep in:
10 mins
Cook in Cook in:
15 mins
Serves 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%

Method

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 Desiree 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 Desiree 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

Beef Mini Roast with Mustard Crust

Beef Mini Roast with Mustard Crust

Try this delicious beef mini roast with a tasty mustard crust. Team it with saute potatoes and vegetables of your choice.

  • Prep in: 5-10 mins
  • Cook in: 40-50 mins
Vegetarian Thai potato noodle cleansing broth with basil and lemongrass

Vegetarian Thai potato noodle cleansing broth with basil and lemongrass

Vegetarian Thai potato noodle cleansing broth with basil and lemongrass

Mix up your recipe bank with this deliciously healthy vegetarian Thai vegetable cleansing broth with spiralized potato noodles. Enjoy!

  • Prep in: 10 mins
  • Cook in: 10 mins
sticky salmon topped potato noodles with pak choi

Sticky salmon topped potato noodles with pak choi

Sticky Salmon topped Potato Noodles with Pak Choi

Why not create healthier noodles by spiralising potatoes. Not only does it make the potato quicker to cook but also adds a fun twist to your dish. Packed full of favours, the salmon is cooked in a delightful combination of garlic and ginger before having a delicious sticky sauce drizzled all over.

  • Prep in: 10 mins
  • Cook in: 25 mins
Charred potato, grilled peach and sliced lamb with parsley dressing

Charred potato, grilled peach and sliced lamb with parsley dressing

Charred potato, grilled peach and sliced lamb with parsley dressing

Get your griddle on with this delicious charred potato, grilled peach and sliced lamb dish. Paired with a homemade parsley dressing, this is the perfect mid-week meal to enjoy yourself or share with friends.

  • Prep in: 10 mins
  • Cook in: 25 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union