Categories: Sides

Ingredients

• 1/4 cup plain yogurt
• Zest of 1/2 lime
• Pinch of salt
• 1/2 red onion, chopped
• 3 tbsp. vegetable oil
• 1 tsp curry powder
• 28 oz. bag frozen hash-brown dices
• 1 cup thawed frozen peas
• 1/2 cup chopped cilantro

Directions

1. Combine yogurt, lime zest and a pinch of salt; set aside. Cook onion in vegetable oil in a large nonstick skillet over medium heat, stirring, until tender, about 5 minutes. Stir in curry powder, 30 seconds. Add half a bag of hash-brown dices and cook, stirring occasionally, until golden, about 12 minutes. Stir in peas. Cook until warm, 1 to 2 minutes. Toss with cilantro. Drizzle with the yogurt.

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