Like a yummy Indian hash brown that isn’t made into cakes!
675g small waxy potatoes (eg. Red potatoes or new potatoes)
3T olive oil
½ t whole cumin seeds
½ t whole brown mustard seeds
2 medium onions
¼ t salt
Freshly ground black pepper
¼ t cayenne pepper
2t fresh ginger – peeled and finely grated
Boi l potatoes until tender, cool completely then cut into 1-2cm cubes1
Heat oil over medium heat.
When hot, add cumin and mustard seeds.
When mustard seeds begin to pop (within seconds), add potatoes, chopped onions, salt, pepper + cayenne.
Stir and cook until potatoes are browned, add ginger and cook for another minute or so.
