Toast the hash brown pieces in a toaster oven for 10 to 15 minutes, so that they are very crispy but not burned.
Divide the broccoli into florets, boil for 1-2 minutes in salted water, drain and pat dry with a kitchen towel.
Divide the hash browns into 8 pieces, mix with the broccoli, mayonnaise and curry powder and serve.
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.
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.
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.