From: Adam Kaswiner, Healthy Category Winner of the U.S. Potato Board CIA Recipe Contest. Yield: 4 servings. 3 large russet potatoes as needed, 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 to taste, salt 1 bunch spinach, cut into thin strips Boil potatoes until soft; drain. Break up into ¼" to ½" pieces. Coat a nonstick skillet with a thin layer of ...
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