I’m still here! Honest! Have a curried potato hash. :)

A small plate of curried potato hash with potatoes, onion, bell pepper, celery and turkey bacon.

Sorry I’ve been gone so long! The last few months have been a little crazy but I’m still here, I promise. 🙂

So we’re days away from Christmas. Comfort foods are all around us. I’ve been to several restaurants lately and have been left feeling like a balloon from all the salt. I wanted a tasty breakfast for hubby and I this morning but one without all the salt. So I made a lightly curried potato hash. It’s a bit higher in the carb area because it’s based on potatoes, but you could cut back on that by halving the portion and serving with some fruit, a nice crisp salad or some eggs. The nice thing about breakfast hash is that you can adjust how much you have in a portion simply by serving it as a side rather than the main dish.

It is a bit high in fat — to cut back on that, try cutting back on the butter and oil, maybe trying to use a non-stick spray instead. (I might try that the next time I make this.) The sugars are primarily from the potatoes. The  onions and red peppers have a bit of sugar as well but compared to the potatoes, it’s not too bad.

Here’s what I did…


  • 20 mini red potatoes, diced, pre-boiled
  • 1/2 medium green pepper, diced
  • 1/2 medium red pepper, diced
  • 1 stalk celery, diced
  • 6 slices low-sodium turkey bacon, diced
  • 4 Tbsp unsalted butter
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp Mrs Dash
  • 1 Tbsp dried rosemary
  • 3 tsp dried oregano
  • 1 tsp ground thyme
  • 1 tsp black pepper
  • 1/2 tsp sweet curry powder
  • 1/4 tsp kosher salt


  1. In a large pan over a medium-high heat, melt half of the butter and oil together. The oil is to prevent the butter burning.
  2. As it just starts to bubble, add the onions and celery. Cook for a few minutes until softened, stirring often.
  3. Add the turkey bacon and half of all the spices/seasonings, and cook for a few minutes more, stirring periodically, until the bacon begins to brown up.
  4. Add the bell pepper and cook a few minutes more until the pepper begins to soften.
  5. Remove from heat and transfer this mixture into a serving bowl. Set aside.
  6. Put the pan back on the burner and melt the rest of the butter and oil together.
  7. Add the pre-boiled potatoes and the rest of the spices.
  8. Stir the potatoes around periodically to ensure they brown up a bit. You can cook them to your preference. I like mine a little soft but not too crispy on the outside. As the potatoes were pre-cooked, they won’t need too long.
  9. Transfer the potatoes into the serving dish and give them a toss with the veggie/meat mixture. This will heat the veggie/meat mixture up again and mix it all up.
  10. Serve. Makes about 4 portions or 8 small side portions.

Serves: 4 regular portions or 8 small side portions

Nutrition per regular portion: 326 calories, 26g carbs, 23g fat, 6g protein, 239mg sodium, 6g sugar

One thought on “I’m still here! Honest! Have a curried potato hash. :)

  1. Pingback: A hearty breakfast favourite, done a little differently: Curried Potato & Turkey Bacon Breakfast Hash | cyberpantry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s