Curried Hash Recipes

WEST INDIAN CURRY HASH

Steps:

• Heat a large nonstick pan over medium heat. Add mustard seeds and cook, shaking pan, for 40 seconds, until seeds start to pop. Add butter and let it melt. Lower heat to medium-low. Stir in the curry powder and cumin. Cook, stirring, for 40 seconds.
• Stir in the onion and cook, stirring occasionally, for 5 minutes. Stir in the garlic, ginger and anise seed. Cook, stirring, for 5 minutes.
• Add potatoes, raise heat to medium and cook, turning occasionally, for 9 minutes or until potatoes begin to brown. Stir in the celery, red pepper and jalapeno pepper. Cook, stirring occasionally, for 5 minutes.
• Meanwhile whisk together the egg, milk, salt and mint. Pour this over the potato mixture. Stir in the fish and lime juice. Press the mixture into the pan with the back of a spoon to make a cake. Cook, over medium heat, for 15 minutes, until the cake is set and the bottom has formed a crust.
• Invert onto a large round serving platter so the crusty side is up.

CURRIED HASH

Steps:

• Combine oil, ground beef, and onion in frying pan.
• Brown, stirring frequentlty to break up.
• Sprinkle with salt, pepper, and sage.
• Stir in flour until well mixed with beef mixture.
• Add milk all at once.
• Stir as mixture boils and thickens.
• Stir in curry powder.
• Add more liquid if needed, especially if reheating.
• Serve with rice or oodles of noodles.

CORNED BEEF HASH

Steps:

• Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
• Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

CURRIED HASH BROWNS

Steps:

• Melt the butter in a large skillet over medium heat; cook and stir the potatoes in the butter until browned, about 10 minutes; season with salt and pepper. Add the onion and cook until the potatoes are tender, another 3 to 5 minutes. Reduce heat to low. Stir in the cilantro, green onion, and curry powder; mix and cook another 2 to 3 minutes.

CHICKEN CURRY HASH

Steps:

• Prepare the rice (I use a rice cooker).
• Heat the curry sauce and the heavy cream in a saucepan over medium heat.
• When hot, but not at boil, add pineapple, tomato, and chutney. Blend well and bring to gentle boil.
• Add chicken and turn heat to simmer. Cook 5-6 minutes.
• Serve with the rice.
• This is not a spicy dish. The only heat comes from the chutney. It goes very well with other dishes that do have that hot wallop.

CURRIED HASH BROWNS

Steps:

• Melt the butter in a large skillet over medium heat; cook and stir the potatoes in the butter until browned, about 10 minutes; season with salt and pepper. Add the onion and cook until the potatoes are tender, another 3 to 5 minutes. Reduce heat to low. Stir in the cilantro, green onion, and curry powder; mix and cook another 2 to 3 minutes.