Calypso Hash

Pan-Fried Calypso Hash
with Lamb Mince & Fresh Thyme

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Serves 2 Ⓥ
Takes 20 mins
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4 potatoes
1 onion, medium diced
1/2 Cardamon powder
1/4 tsp turmeric powder
1/2 tsp paprika smoked
2 Tbs butter, softened
2 Tbs olive oil
1 Tbs cornstarch
4 cups water, for boiling the potatoes
1Tbs thyme fresh, do not chop
salt and pepper to taste

Cooked mince used in this recipe from a previous meal.

1. Set in median pot water for boiling the potatoes at medium heat.

2. Wash, peel and dice the potatoes into small cube-like bites, cutting rinse under cold water. Once the water begins to boil, sprinkle in salt to taste along with the potatoes cubes. Allowing the potatoes to boil 3-5 minutes, do not boil to soften, allowing a slight crunch, then set aside for pan-frying.

3. Bring a medium frying pan to heat, begin to add the butter and oil coating evenly as the pan begins to heat and the butter melts.

4. Pour in the cardamon,  half tsp thyme, turmeric, and paprika, allow the spices to cook expelling the aromas that will create the authentic flavours once the potatoes and mince is combined.

5. Adding the mince mixing in to combine.

6. Mixing well, add to the spice mix the potatoes, cornstarch and onions mixing well to fully coat the potatoes, then covering to slightly brown the potatoes. Checking every   3 minutes mix to cook then sprinkle in the remaining thyme, remove from heat and serve.

This potatoes hash has been such a delight to make moving us away from the conventional store-bought hash. For that heavy late breakfast/lunch, you may want to just give this recipe a try and let us know how you too have found this to be one of your easy, inexpensive breakfast sides you go to over and over again.

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Thanks for stopping by!

🎔
K had A