African-English-Spanish-Indian-American Hash Browns (also called potato curry)

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Cooked a late breakfast for Shreya and our hosts, Ben and Chris.

3-4 medium-sized onions (net; had to cut out some bad parts), short slices
3 cloves garlic, small slices
2 small, 1 medium, and 2 large potatoes, sliced in thirds for boiling and then roughly sliced for frying
olive pomice oil, extra virgin olive oil, sunflower oil
turmeric, generous
table salt, very generous
a few chili pepper flakes
a few drops Tabasco sauce
covering of fresh ground pepper
a few tablespoons Nando's extra hot peri-peri sauce (water, white vinegar, salt, lemons, serrano chillies, onions, African Birdse Eye chilli (Peri-Peri chilli), sunflower oil, cayenne pepper, paprika, garlic)

Declared good and edible and eaten, but not quite declared hash browns. Potato curry was the preferred name.

A lot of stirring and tasting in this process which is much of the fun!