Broccoli and Hash Browns Potato Salad

Name: Broccoli and Hash Browns Potato Salad
Cuisine: American
Ingredients: 1/3 to 1/4 Broccoli; 2 pieces Hash browns/hashed brown potatoes (frozen); 3 to 4 tablespoons Mayonnaise; 1 to 2 teaspoons Curry powder; 1 Salt and pepper

cookpad.japan @cookpad_jp

I used all the stuff my daughter loves - broccoli, hash browns, mayonnaise and curry.

Make the hash browns as crispy as possible!
Use as much curry powder as you like. The sauce is delicious with a lot of it added in.
If you're planning on using this in a bento, use less mayonnaise and season well with salt and pepper to avoid the flavor turning bland. For 1 plate's worth. Recipe by Natsumomomama

I used all the stuff my daughter loves - broccoli, hash browns, mayonnaise and curry.

cookpad.japan @cookpad_jp

I used all the stuff my daughter loves - broccoli, hash browns, mayonnaise and curry.

Saved

Ingredients

1/3to 1/4 Broccoli
2pieces Hash browns/hashed brown potatoes (frozen)
3to 4 tablespoons Mayonnaise
1to 2 teaspoons Curry powder
1Salt and pepper

Saved

Steps

1

Toast the hash brown pieces in a toaster oven for 10 to 15 minutes, so that they are very crispy but not burned.
2

Divide the broccoli into florets, boil for 1-2 minutes in salted water, drain and pat dry with a kitchen towel.
3

Divide the hash browns into 8 pieces, mix with the broccoli, mayonnaise and curry powder and serve.
4

It's also good with the addition of ham, corn kernels, or boiled egg. You can also use spinach or cabbage instead of the broccoli.
5

This is a variation with spinach and boiled egg with the hash browns.