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.