Bombay Potato Hash

Bombay Potato Hash

25 mins



500g Red Jacket potatoes, chopped into 2-3cm dice

1 large red onion, sliced

50g chard, big stalks removed

5 spring onions, chopped

75g frozen peas

20g sultanas, (golden)

1tbsp medium curry powder

½ tbsp. garam masala

2 garlic cloves, crushed

2tbsp olive oil

10g fresh chopped mint

1 packet halloumi cheese


Bring a large pan of water to the boil, cook the potatoes for 5 minutes, drain and cool.

In a large frying pan add the olive oil, red onion, curry powder and garam masala and cook for about 3 minutes over a medium heat. Now add the spring onions, potatoes and garlic and continue cooking for 5-7 minutes stirring every so often. You may need to add a little more oil if the potatoes begin to catch. Now add a 200ml of water, the peas and sultanas and continue cooking for another 5 minutes. Just before serving stir in the baby spinach.

Slice the halloumi into 8 brush with a little olive oil and sprinkle with a little curry powder then cook either under a hot grill of in a dry frying pan over a hot heat.

Divide the hash between your serving plates, top with the halloumi and finish with chopped fresh mint. Serve with crisp salad.

Recipe courtesy of

Serving size 4

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