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Curried Pan-Fried Potatoes

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“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.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add the potatoes and fry, flipping occasionally, until the potatoes are soft enough to pierce with a fork.
  3. Season with salt and pepper to taste.

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