Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Curried Potatoes and Peas
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- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
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Directions
- Combine 1/4 cup plain yogurt, the zest of 1/2 lime and a pinch of salt; set aside. Cook 1/2 chopped red onion in 3 tablespoons vegetable oil in a nonstick skillet over medium heat, stirring, until tender, 5 minutes. Stir in 1 teaspoon curry powder. Add half a 28-ounce bag frozen diced hash browns and cook, stirring occasionally, until golden, about 12 minutes. Stir in 1 cup thawed frozen peas until warmed through. Toss with chopped cilantro. Drizzle with the yogurt mixture.
