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Broccoli and Hash Browns Potato Salad

Broccoli and Hash Browns Potato Salad

This salad is easy to make and loved by children who love the crispy hash browns and curry-mayonnaise.

Ingredients: 1 plate's worth

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

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.

Story Behind this Recipe

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