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Home Grown Recipes
Curried Pan-fried Potatoes
Don't have any o.j. to accompany your scrambled tofu? No problem: potatoes eatn 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 (see recipe index) and toast.
1 medium onion, chopped
5 cloves garlic, chopped
1-2 tsp mustard seeds
1-2 tsp curry paste
splash of olive oil
3-6 medium potatoes, chopped
salt and pepper (to taste)
In a large saucepan, add the onions, garlic, mustard seeds, and curry paste to a splash of olive oil and saute on medium heat until mixed well and onions are translucent. Add the potatoes and fry, flipping occasionally, until potatoes are soft enuogh to pierce with a fork. Season with salt and pepper to taste. Makes 2 or more servings.

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