One morning, I opened the fridge and noticed a familiar sight: a container of cooked potatoes waiting to be used. I decided it was time to get creative. I diced them up and tossed whatever else I could find in the kitchen into a pan. The result? A simple, delicious dish that’s now a go-to in our home.
We always have cooked potatoes in our fridge. They’re the easiest thing to prepare in an Instant Pot, and they make quick meals so much simpler. (We’re definitely a potato-loving family!) If you haven’t tried cooking them in your Instant Pot yet, here’s a link to the easiest method.
Now, let me share my favorite way to eat those pre-cooked spuds: fried up in coconut oil with curry powder. Trust me, it’s a game changer!
The Secret to Perfectly Crispy Potatoes
The key is patience: let them sit in the pan without stirring until the bottoms get golden and crispy. Coconut oil does a fantastic job of frying them up, especially on high heat. That crispy, flavorful finish is worth the wait!
I hope you enjoy this simple, satisfying dish as much as we do. Let me know how it turns out for you!
Coconut Curry Breakfast Bowl
Ingredients
- 3 medium sized Yukon Potatoes, cooked
- 2 TBSP Coconut Oil
- 1/2 cup Red Cabbage
- 1 handful Arugula any kind of green, try spinach!
- 2 tsp Curry Powder
- 1/2 tsp sea salt we LOVE Redmond Real Salt
- 1/2 Avocado sliced or mashed
- 1/2 cup Garbanzo Beans, cooked
Instructions
- Dice the precooked potatoes and red cabbage.
- Get a medium sized pan out and put it on the stove.
- Add all the ingredients to the pan.
- Cook on high heat, stirring after a couple minutes so the potatoes and beans can get fried. If you turn the potatoes too soon, you won't get a crispy potato!
