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

Duchesse Mini Fish Pies

Duchesse Mini Fish Pies 

Duchesse Mini Fish Pies Recipe

This twist on a classic fish pie is perfect as party finger food. With the beautiful flavours of dill, nutmeg and fish combining in a delectable potato base, these are truly a treat!

  • Prep in: 10 mins
  • Cook in: 20 mins
Potato Blinis with Smoked Salmon

Potato Blinis with Smoked Salmon

Potato Blinis with Smoked Salmon Recipe

Create wonderfully vibrant canapes by using purple potatoes. The combination of smoked salmon and horseradish creme fraiche works beautifully, and these can be served as a starter or for sharing.

  • Prep in: 20 mins
  • Cook in: 10 mins
Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing

Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing

Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing

Treat your taste-buds to this Roast new potato, Kale, Beetroot and Dill Salad. Don't forget to enjoy with a toasted sesame dressing!

 

  • Prep in: 10 mins
  • Cook in: 30 mins
Potato gratin recipe

Potato Gratin Recipe & How to Make

A classic recipe this is easy to make, containing just a few ingredients. Prep in just 20 minutes, this is great for all cooking levels.

  • Prep in: 20 mins
  • Cook in: 60 mins
ADHB logo

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