Friday, September 30, 2005

Butternut 101: Indian Styled Hash Browns

1 Smallish Butternut Squash, peeled and diced
1 Idaho baking potato, peeled and diced
1 Onion, peeled and diced
1 tsp Turmeric
1 tsp Mustard seed (I am using dark)
1 tsp Cumin Seed
1 Small dried chile
1 tsp. Sweet curry powder
1 Tbsp. Cashews, chopped
1 Tbsp. Oil
1 Tbsp. Buttah

  1. In a pot, bring 2 cups of salted water to boil with the Turmeric. Add the diced potato and squash. Cook until fork tender (not mushy).
  2. In a big skillet melt butter in oil (the oil actually raises the burn point for the buttah). Add the seeds, and wait until they are done popping (medium heat--don't scorch seeds). Toast cashew pieces.
  3. Add chile and onions, cooking until the onions are golden. Add curry powder. Cook until aromatic, over medium heat. Reserve.
  4. Drain potato and squash VERY WELL.
  5. Add more oil to pan and toss potatoes and squash and cook over medium high heat until it starts to brown.
  6. Add onion spice mixture back in, continually tossing and cooking until everything starts to look LIKE HASH BROWNS. Potatoes and squash should be browned on the outside, tender inside.
  7. Garnish with cilantro.

I used to make this for Mr. Nugget (way back in the day when I'd cook for him regularly). Since I've got those three lovely butternuts, I might just be compelled to make this for him... ooh which reminds me, I need to take the lamb out of the freezer for that Morrocan stew...

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