From: Adam Kaswiner, Healthy Category Winner of the U.S. Potato Board CIA Recipe Contest. Yield: 4 servings.
3 large russet potatoes
as needed, olive oil
1 large red onion, thinly sliced
3 cloves garlic, minced
4 green Thai bird chilies, seeded and thinly sliced
2 Tbsp. curry powder
1 Tbsp. turmeric
1 Tbsp. ground cumin
to taste, salt
1 bunch spinach, cut into thin strips
Boil potatoes until soft; drain. Break up into ¼" to ½" pieces. Coat a nonstick skillet with a thin layer of oil over medium heat. Add onion and saute until brown, stirring frequently. Add garlic and chilies. Add curry powder, turmeric and cumin; season with salt. Cook, stirring until brown and fragrant.
In another nonstick skillet, heat 2 Tbsp. oil; add spinach and cook until spinach is dry and crispy. Remove from skillet. In same skillet, heat 2 Tbsp. oil; add potatoes and cook until lightly browned. Add onions and spinach; cook until browned and crisp on all sides.
RECIPE: U.S. POTATO BOARD
