Reviewed: Jan. 21, 2012

This recipe is fantastic! I used frozen hasbrowns from the freezer and defrosted them in the microwave before cooking. So easy and so delicious!!

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7 users found this review helpful

Reviewer:

Angie

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Portland, Tennessee, USA

Reviewed: Jan. 21, 2012

I already make something similar to this - it's almost a samosa filling without all the hassle of making samosa dough and the extra calories involved in frying it. I start with a little oil, adding some whole cumin and coriander seed to the oil and letting them pop before adding the potatoes - oil because the butter would burn on its own. (If you really want to be Indian, throw in some black mustard seed and let it pop!) You could actually use just oil but I like the idea of some butter in there. Some green chili, and a little fresh ginger and garlic in with the onions are also nice additions. I prefer the flavor of a nice garam masala to curry powder but it's all good. Try it with some tamarind or mango chutney!

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9 users found this review helpful

Reviewer:

bob

Reviewed: Dec. 16, 2010

Yum-my! Delicious.

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17 users found this review helpful

Reviewer:

mandygirl

Cooking Level: Intermediate

Home Town: Carrollton, Texas, USA

Living In: Grovetown, Georgia, USA

Reviewed: Mar. 23, 2010

I'm eating this dish right now for breakfast and I must say I'm impressed for someone who hates regular curry. I added some eggs on the side and used tater tots instead (mushed them up). It has a very nice zip to it.

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21 users found this review helpful

Reviewer:

Saint87

Cooking Level: Beginning

Home Town: Garden City, New York, USA

Reviewed: Jul. 17, 2008

This was a great blend of flavors. Granted, I like Indian food and curries (as well as hash browns). Like another reviewer, I used olive oil instead of butter. I had it with some tomato-apple chutney on the side. Delicious!

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15 users found this review helpful

Reviewer:

GaryL

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

Reviewed: Jun. 28, 2008

Yummy! Similar to potatoes my favorite brunch place makes. I used olive oil instead of butter, skipped the green onions since I didn't have any on hand, and added cumin. Very good with ketchup!

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17 users found this review helpful

Reviewer:

Jugi

Reviewed: May 5, 2008

Hi, this is the creator of this recipe. Just letting you all know that 1/2 tsp of curry powder is *not enough.* When I submitted the recipe, I wrote "to taste." 1/2 tsp is not even in the ballpark.... it should be around a tablespoon (more or less - hence, "to taste") but certainly not 1/2 tsp if you want any effect at all from the curry. Allrecipes takes a long time to respond to recipe change requests, so I thought I would make a note here until the recipe is changed.

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138 users found this review helpful