Created by CIA student Adam Kaswiner, winner of the Healthy Category in the U.S. Potato Board CIA Recipe Contest.
Yield: 4 servings
3 large Russet potatoes
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
Salt
1 bunch spinach, cut into thin strips
1. Boil potatoes until soft, drain. break up into 1/4-1/2 inch pieces.
2. 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.
3. Add curry powder, turmeric and cumin. Season with salt. Cook, stirring, until brown and fragrant.
4. In another nonstick skillet, heat 2 tbsp. of oil; add spinach and cook until spinach is dry and crispy. remove from skillet.
5. In same skillet, heat 2 tbsp. oil; add potatoes and cook until lightly browned. Add onions and spinach and cook until browned and crisp on all sides.