CURRIED PAN-FRIED POTATOES

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Curried Pan-Fried Potatoes image

Don't have any O.J. to accompany your scrambled tofu? No problem: potatoes, eaten with the skins on, are a great source of vitamin C. Pan-fried potatoes are a great side dish for any breakfast entree. So eat your spuds! Serve with baked beans and toast.

Provided by mielhollinger

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 medium onion, chopped
5 cloves garlic, chopped
1 -2 teaspoon mustard seeds
1 -2 teaspoon curry paste
olive oil
3 -6 medium potatoes, chopped
salt
pepper (to taste)

Steps:

  • In a large saucepan, add the onionsm garlic, mustard seeds, and curry paste to a splash of olive oil and saute on medium heat until mixed well and onions are translucent.
  • Add the potatoes and fry, flipping occasionally, until the potatoes are soft enough to pierce with a fork.
  • Season with salt and pepper to taste.

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